My parents have been in town which always results in a lot of walking around but I also get to have a taste of my mom’s healthy cooking. I wish we could try out this recipe from Rebecca tonight but I’ll have to wait until I’m stateside at the end of the month. In the meantime, I’ll share this with you and then add my photos later. As with any kale salad, you can add or delete ingredients to your pleasing.
One side note, Rebecca uses hemp seeds in this salad. I first became familiar with their health benefits about three years ago. Like flax, hemp seeds are high in protein ad amino acids and of course many other things. I have a few links below if you want to learn more. Unfortunately, US farmers are not permitted to grow hemp seeds, but you can easily ship them from Canada. As for finding in France, I’m doing more research and will share that soon!
Kale Avocado-là-là Salad
serves 1 kale lover
2 generous handfuls of kale (use three if you have small hands)
1 medium-sized avocado diced (Reed is Rebecca’s all-time fave, but Haas works well too)
1 TBSP of olive oil
Pinch of cayenne
Pinch of salt (Himalayan)
Pinch of ground coriander
Pinch of ground cumin
Juice of 1/2 lemon
Juice of 1/2 lime
1 TSP of apple cider vinegar
1-2 teaspoons of (cold-pressed) pumpkin seed oil
Handful of cherry tomatoes
1 juicy heirloom tomato, diced
Handful of fresh sprouts (alfalfa, sunflower, fennel, whatever you prefer)
2 TBSP of shelled hemp seeds (if you’re in France, Rebecca strongly recommends the L’Chanvre brand of hemp)
Optional: 1 TSP of sprouted pumpkin seeds or 1 TSP of raw pumpkin seeds, ground
1. Add the kale to a large bowl.
2. Add olive oil, pumpkin seed oil, apple cider vinegar, lemon and lime juices and a pinch of salt.
3. KALE MASSAGE TIME! Massage with your hands until the kale begins to wilt.
4. Add the avocado, tomato, cayenne, coriander, cumin and 1 TBSP of hemp seeds and mix together.
5. Top with sprouts and the rest of the hemp seeds (and ground pumpkin seeds). Add more cayenne if you want more of a kick!