Avocado Kale Salad

This is a great way to prepare kale, which is highly nutritious but difficult to eat raw for most people.  The kale is massaged with the rest of the ingredients – this wilts the kale and makes it easier on digestion and really tasty. Serves 2 as a meal, 4 to 6 as a side dish.

1 head kale, thick centre stem removed, sliced fine and then chopped further with a large knife
1 ½ tablespoon lemon juice 1 – 2 teaspoon sea salt 1 – 2 avocados, halved, flesh scooped out of peel 1 ½ tablespoon olive oil ½ red onion, sliced thin 1 tomato, cubed ½ red pepper, chopped 6 to 10 black olives, pitted and chopped

In a large salad bowl, toss together kale, salt and lemon juice, using your hands to squeeze as you mix to wilt the kale. Add avocado and oil.  Massage into kale until avocado is creamy.  Add tomatoes, onions, peppers, and olives and toss.  Serve immediately.  Keeps for up to 2 days in an air tight container.