By Carie Bernard, L.Ac.
1 can cooked organic red kidney beans, rinsed and strained
1 ripe avocado, diced
1 ripe mango, diced
Extra Virgin Olive Oil
Vinegar (I prefer Umeboshi but choose to taste)
Fresh basil cut in small ribbons to taste.
- Toss all ingredients together. Garnish with 2 basil leaves. Eat at room temperature
Serves 4 as a side, or 1-2 as a larger salad
1 head kale, rinsed and de-stemmed (I like curly kale for this recipe)
½ tsp sea salt, plus more to taste
1 small green apple, diced
½ red onion, finely sliced (or 2 radishes, finely sliced or diced)
½ avocado, diced
½ cup roasted pumpkin seeds/pepitas (on any kind of seeds or nuts)
4 tbsp raw honey
1 lemon, juiced
Chop kale into bite-sized pieces and put in a large bowl. Sprinkle salt on the kale and with clean hands, begin massaging and squeezing it so it softens. Massage for a couple minutes, until it has reduced in size and is tender. Add apples, red onion, avocado and pumpkin seeds to the bowl (I might add pomegranate seeds as well! – Emma). In a separate bowl, whisk together the lemon juice and honey. Pour over the salad and mix gently. Season to taste. Note: make plenty for leftovers, as this salad will keep for a couple of days in the fridge!