Ingredients:

  • 1 large bunch Organic Curly Kale (300g), stems removed and leaves torn
  • 1 cup Organic Baby Spinach (50g)
  • 1 large Ripe Hass Avocado, pitted and peeled
  • 1 tbsp Extra Virgin Cold-Pressed Olive Oil (15ml)
  • 3 tbsp Juice of 1 large Lemon
  • 3 tbsp Raw Hemp Hearts (30g)
  • 2 tbsp Raw Pumpkin Seeds (16g)
  • 0.5 cup Organic Cucumber (75g), sliced into half-moons
  • 1 pinch Himalayan Pink Salt
  • 1 pinch Cracked black pepper

Instructions:

  1. Strip the kale. Pull the leaves away from the thick, woody center stems and discard the stems. Note: Stems are too fibrous to digest easily while raw.
  2. Tear the greens. Break the kale into bite-sized pieces and place them into your largest mixing bowl.
  3. Add the spinach. Toss the organic baby spinach in with the kale leaves.
  4. Introduce the avocado. Scoop the flesh of the entire avocado onto the greens.
  5. Season for maceration. Pour the olive oil and lemon juice over the avocado and add the pink salt.
  6. Massage the leaves. Use clean hands to squeeze and knead the avocado into the kale until the leaves turn dark green and reduce in volume by half.
  7. Check for tenderness. Taste a piece of kale; it should feel supple and tender, not shattered or dry.
  8. Integrate the cucumber. Fold in the cucumber half moons gently to keep them crisp.
  9. Add the protein. Sprinkle the hemp hearts and pumpkin seeds over the top.
  10. Final Seasoning. Finish with cracked black pepper and serve immediately while the greens are vibrant and fresh.