@justmichon I can see why it’s everyone’s favorite 😋

Ingredients

• 1 bunch Kale (washed, stems removed, torn into bite‑size pieces)
• 2 tbsp Olive Oil (extra virgin preferred)
• 1 whole Lemon (juiced (about 2 tbsp))
• 2 ripe Avocado (peeled and mashed)
• 2 tbsp Nutritional Yeast (adds cheesy flavor)
• ½ tsp Salt (to taste)
• 1 medium Cucumber (diced)
• 2 medium Tomato (diced)
• ¼ cup Red Onion (thinly sliced)
• ¼ cup Sun‑Dried Tomatoes (Bruschetta style) (chopped)
• ¼ cup Walnuts (roughly chopped; optional for crunch)
• ½ cup White Beans (cooked, drained; optional protein boost)

Instructions

1. Wash and Dry Kale

   Rinse the kale leaves under cold water, spin or pat dry with a clean kitchen towel.

   Time: PT5M

2. Prep Kale

   Remove tough stems and tear the leaves into bite‑size pieces.

   Time: PT2M

3. Oil‑Massage Kale

   Drizzle 2 tbsp olive oil over the kale and massage with clean hands for about 2 minutes until the leaves soften and darken slightly.

   Time: PT2M

4. Make Avocado Lemon Dressing

   In a separate bowl, mash the two ripe avocados, then stir in the lemon juice, 2 tbsp olive oil, 2 tbsp nutritional yeast, and ½ tsp salt until smooth and creamy.

   Time: PT5M

5. Combine Dressing with Kale

   Add the dressing to the massaged kale and continue to massage or toss until every leaf is evenly coated.

   Time: PT2M

6. Prep Toppings

   Dice cucumber and tomatoes, thinly slice the red onion, chop the sundried tomatoes and walnuts.

   Time: PT5M

7. Assemble Salad

   Add the chopped cucumber, tomato, onion, sundried tomatoes, walnuts, and optional white beans to the dressed kale. Toss gently with tongs.

   Time: PT2M

8. Serve or Store

   Serve immediately, or cover and refrigerate. The salad stays fresh for up to 3 days.

   Time: PT0M

Nutrition Facts

Calories

350

Protein

8 g

Carbohydrates

20 g

Fat

28 g

Fiber

10 g