Michon's Fresh Kale Salad

Ingredients

• 4 C chopped Kale

• 1/4 C olive oil

• 2 small avocados

• Juice of 1 lemon

• 2 T nutritional yeast

• Salt to taste

• 1 med cucumber, diced

• 1/2 red onion sliced

• 3 roma tomatoes, seeded and chopped

Instructions:

Prep Veggies

Before dicing, slicing, or squeezing veggies, thoroughly wash and dry veggies.

1. Chop kale and massage with initial ingredients

1. Tear or chop kale into bite sized pieces.

2. Pour olive oil onto kale.

3. Mash avocados and put in bowl.

4. Squeeze lemon juice into bowl.

5. Sprinkle nutritional yeast over salad fixings in bowl.

6. Add desired amount of salt.

7. Massage and mix everything in bowl with hands, until no chunks of avocado are visible and kale is evenly covered.

2. Dice and slice

1. Dice cucumber

2. Slice onions

3. Chop seeded tomatoes

4. Add each to kale mix

Variations: To make this a more complete meal:

• Add grilled chicken or salmon → boosts protein significantly

• Toss in toasted seeds (pumpkin/sunflower, walnuts/almonds) → adds crunch + minerals

• Sprinkle a little feta or goat cheese → flavor contrast + protein

Chef Tip: Squeezing the avocado into the bowl and massaging with the olive oil, lemon juice, and salt not only helps to wilt the kale and make it more palatable, but it combines with the oil and lemon juice for more of an avocado dressing flavor.

If you prefer not to mix the avocado into the salad, adding it in slices or diced, then you can store the dressed kale separately from avocado to maintain freshness. In that case add avocado just before serving to prevent browning.

Diabetic Tip: Pairing leafy greens with healthy fats like olive oil can enhance nutrient absorption while helping slow carbohydrate digestion—supporting more stable blood sugar levels throughout the day..