Raw Kale Salad

Makes: four to six servings
Preparation time: 15 minutes

Ingredients

• 1 head curly or lacinato kale
• 2 tbs. olive oil
• Juice of 1 lemon
• 1 tbs. apple cider vinegar
• 1/4 cup crispy pumpkin seeds
• 1/2 red onion, thinly sliced
• 1 avocado, diced
• Sea salt and pepper

Directions

1. Tear off the kale leaves and discard the stems. Chop the leaves into bite-sized pieces, and toss in a bowl with the olive oil.
2. Massage the kale for five minutes; the greens will wilt a bit and turn a darker green.
3. Adjust the acidity with a squeeze of lemon. Add the other ingredients, and you’re all set. No additional dressing is required.
4. This salad will stay fresh in the fridge for a few days, and it will get easier to digest the longer it marinates.

Photographs copyright © 2014 by Mary G. Brackett.

Recipes adapted from Hilary Boynton and Mary G. Brackett’s The Heal Your Gut Cookbook and printed with permission from Chelsea Green Publishing.