From Peggy K’s newest book Kitchen Cures, this Kale and Hempseed Salad has superfood goodness.
- 1 bunch kale
- 1 avocado, pitted, peeled, and halved
- ½ avocado chopped into bite-size cubes
- 1 tsp salt
- 2 Tbsp lemon juice
- ⅓ cup hemp seeds
- 1 pint cherry tomatoes, halved
- 1 tsp kelp granules
- ¼ tsp cayenne pepper (or more to taste)
De-stem kale, tear into small pieces, and place in large bowl.
Add avocado, salt, and lemon juice, and massage until wilted.
Add hemp seeds and mix well. Top with chopped avocado and cherry tomatoes.
Season lightly with kelp granules and cayenne.