A perfectly creamy salad for lunch during the 10-day detox cleanse.
- 1 bunch curly kale
- 1 bell pepper chopped (red, yellow or orange)
- 1 large carrot, grated
- 1 pint cherry or grape tomatoes, halved
- ½ tbsp. lemon juice
- ½ tbsp. olive oil
- 1/8 tsp. salt
- 1 large avocado (2 if small)
- 2 tbsp. lemon juice
- 2 tbsp. olive oil
- 1 tbsp. apple cider vinegar
- ¼ tsp sea salt
- Fresh ground pepper Mixing Your Goods:
Mixing Your Goods: Remove kale leaves from stems and wash and dry thoroughly. Chop kale into small piece and place into a large bowl. Add the ½ tbsp. lemon juice, ½ tbsp. olive oil and 1/8 tsp. sea salt to the kale and massage the kale until it gets soft. Set aside while you make the dressing to soften further. To make the dressing, first mash the avocado. Then put everything in a blender or food processor and process until smooth and creamy. Taste and add more salt if necessary. Massage the dressing into the kale until it is fully dressed. Add the pepper, carrot, tomatoes and toss to combine.