Rainbow Kale Salad
1 bunch kale, thinly sliced
1 yellow bell pepper, sliced, slices cut in half (or use a mix of yellow and red pepper for even more colour!)
1 cup sugar snap peas, chopped
1/2 cup or more lactofermented rutabaga
1 avocado, thinly sliced, slices cut into quarters crosswise
2 Tbsp sunflower seeds, sprouted or soaked about 8 hours
2 Tbsp olive oil
2 Tbsp lime juice (or half a lime)
salt and pepper
optional: cherry tomatoes, fresh herbs, radishes
1. Pour the olive oil and lime juice on the kale. Add a pinch of salt and a few gratings of freshly ground pepper. Message the dressing into the kale.
2. Combine the kale with the rest of the ingredients. This salad is best if you leave it to sit for a while, so the kale has a chance to soften.
|This is a great salad to take for lunch because you can put|
the dressing on ahead of time and the greens won't wilt!