This is an absolute winner this salad! It is scrumptious nom nom nom…
1 head Tuscan kale
1/2 cup kalamata olives
1 cup julienned cucumber
1/2 cup walnut pieces
I added 1/4 cup Dulse, a drizzle of flaxseed oil and a sprinkling of Herbamare seasoning.
Dice up the avocado and place in bowl – add all the other ingredients (except the kale) and combine well.
De-stem the kale by pulling alongside the main stem. Layer the leaves on top of one another and roll tightly together, then cut into thin strips.
Add the kale to the other ingredients and mix well until all the leaves are well coated, this makes the kale lovely and soft.
Makes 4 tapas-size salads.
Or if you are like me – I didn’t share much at all – was so delicious I ate almost the whole salad for my dinner…
Giving credit where credit is due…
Yep – another one from Jenny Ross’ Raw Food Basics