Kale Salad with Avocado & Dates

Kale Salad with Avocado & Dates

WITH GO RAW SPROUTED PUMPKIN SEEDS 

Serves 4

vegan, gluten-free, nut-free

Ingredients

Dressing
  • ¼ cup olive oil
  • 2 ½ tbsp lemon juice
  • ¼ tsp salt
  • Pinch of black pepper
Salad
  • 1 bunch Tuscan (dino) kale, stems removed and sliced into ribbons
  • ¼ red onion, thinly sliced
  • 10 Castelvetrano olives, pitted and sliced
  • ½ cup garbanzo beans
  • 2 ripe avocados, sliced into small pieces
  • 3 apricots, pitted and sliced
  • 10 Joolies dates, pitted and cut into slivers
  • ⅓ cup Go Raw Sprouted Pumpkin Seeds

Directions

  1. In a large bowl whisk together dressing ingredients.
  2. Add the kale, red onion, olives, and garbanzo beans and mix to fully dress.
  3. Add remaining ingredients to the salad and toss gently before serving.

Recipe by Valerie Popelka; Photo by IV Javier