1 bunch kale (I like Italian kale)
1/2 a ripe avocado
1 lemon juiced
salt and pepper to taste
Fun optional twist: 1/2 cup pomegranate seeds to top!
Wash, dry and de-stem kale leaves. Rip into bite sized pieces and place in a large bowl. Scoop out and add the avocado and lemon juice. Now roll up your sleeves and dive-in with clean hands! Massage the avocado and lemon juice into the leaves and notice how they soften and become bright green. Once everything is incorporated add in salt and pepper to taste.
Note that avocado is naturally salty so be conservative with salt.
You can use this recipe as a base and top it with anything you like. I love pomegranate seeds. But you can also chop up veggies you have on hand to make this a more substantial salad or leave as-is for a tasty side.