Kale-avocado salad with lemon dressing

Kale and avocado are 2 "super foods" that vegans should eat regularly. At this time of year, kale is very soft (as compared to the stiffer, tougher leaves of fall) and can easily be prepared in salads that will suit most palates. Marinating the kale in this simple lemon dressing makes it especially tender. The avocado's mild creaminess is a nice compliment to the acidity of the lemon dressing and the tender chewiness of the kale. Here, I paired the kale with spinach and red orche leaves to vary the greens I was getting (I had a raw Kale-Strawberry-Kiwi smoothie earlier today from Lime Greens at the city centre market). I also added an orange tomato, just because I love them ;)

Marinated Kale and Avocado Salad with Lemon Dressing

Lemon Dressing

Juice of 1 lemon

2 tbsp Olive oil

1 tsp Sel Gris (gray salt from Provence, amazing, stuff!)

combine all ingredients in a large bowl and whisk until combined.

Note: I suggest that you prepare all your vegetables before you make the dressing, then, once you whip up the dressing you just toss everything in one bowl and you're done!)

1 bunch kale (washed, ribs removed and torn into pieces)

1 bunch green onions thinly sliced

1/4 cup cilantro leaves (washed, stems removed)

Directions: First, make the dressing, add the vegetables and combine. Then let sit for 15 minutes (not in the fridge please, room temperature is best!). Enjoy on it's own or with your own accompaniments!