Rainbow Detox Salad

• Vegetarian
• Gluten free

• Produce

  • 1 Avocado
  • 1 Beet, medium
  • 1 cup Blueberries
  • 1 Carrot
  • 1/2 cup Cilantro, fresh
  • 1/2 Cucumber
  • 1 bunch Lacinato kale
  • 1 cup Raspberries
  • 1 Yellow bell pepper

• Condiments

  • 2 tbsp Lemon juice

• Baking & Spices

  • 1/4 tsp Salt
  • 1/4 tsp Sea salt

• Oils & Vinegars

  • 7 tsp Olive oil

• Nuts & Seeds

  • 2 tbsp Almonds, raw
  • 2 tbsp Pumpkin seeds, raw

• Dairy

  • 1 Avocado cream

Found on flavourandsavour.com

Description

Ingredients

• 1 bunch of Lacinato kale, stems removed and finely chopped
• 1 teaspoon olive oil
• ¼ teaspoon sea salt
• 1 cup raspberries
• 1 carrot
• 1 yellow bell pepper
• ½ cucumber
• 1 cup blueberries
• 1 medium beet
• 2 tablespoons raw pumpkin seeds
• 2 tablespoons raw almonds
• Avocado Cream
• 1 avocado, peeled and seed removed
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• ½ cup fresh cilantro
• ¼ teaspoon salt

Directions

• Put the chopped kale in a medium bowl, add the olive oil and massage it into the leaves to tenderize, Sprinkle with sea salt.
• Divide the kale into 2 serving bowls.
• Arrange the chopped or spiralized vegetables, the berries and the nuts in a rainbow pattern on top of the kale.
• To make the avocado cream, combine all ingredients in a food processor or blender and process until smooth. Drizzle on top of the salad and serve immediately.2