Kale and Avocado Salad

INGREDIENTS

• kale – 3.5 oz (100 g)
• avocado – 1 pc.
• carrots – 1 pc.
• red pepper – 1 pc.
• AVOCADO DRESSING
• avocado – 1 pc. (medium – sized, well ripened)
• olive oil – 3 tbsp (45 ml)
• lemon juice – from 1 lemon (freshly squeezed)
• soy sauce – 2 tbsp (30 ml)
• salt – 1 – 2 pinches
• pomegranate molasses – 1 tsp. (or by taste)
• white cheese – 1.1 oz (30 g) soft, aromatic (or yellow cheese)

HOW TO COOK

Wash the kale leaves and tear them into pieces, by removing the tough veins in the middle. Weigh only after you have cleaned the kale from the stems (it should be 3.5 oz – 100 g).

Make the salad dressing by peeling and mashing the avocado with the soy sauce, lemon juice, olive oil, a little salt and pomegranate molasses.

Pour the dressing over the green curly kale leaves and mix, until they soften. It would be much easier if you have a food processor/multicooker, which you can only set to a stirring function.

It will do this work for you and you won’t have to put in any effort.

It is important to rub the kale, because otherwise its leaves are harder, and after they soften they become incredible.

Once ready, finely chop the carrot and pepper and add them to the salad.

Mix again and serve it with the other avocado, sliced ​​and arranged on top, as well as the soft aromatic white cheese (crumbled).

This vegetable salad has an incredible taste, it is fresh and it is also very healthy and has a detoxifying effect.

The kale and avocado salad is ready.

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Source tastycraze.com