Chopped Asian Salad

By Sharon Dangles
Yield 2 servings

 Ingredients:

• 1 cup kale, finely chopped
• 1 cup leafy green of choice
• 1 cup carrots, chopped
• 1 cup sprouts of choice
• 1 cup snap peas, chopped
• 3 scallions, diced
• 1 avocado, 1/2 for salad and retain 1/2 for dressing
• 2 tablespoons sunflower seed butter or tahini
• 1/2 teaspoon garlic powder
• juice of 1 lime
• 1 tablespoon apple cider vinegar
• 1 teaspoon natural sweetener
• 1/4 cup water

Method: 

1. Place the kale in a large mixing bowl. Massage with hands until it becomes wilted. Literally “massage the kale” and it will get tender – about 2 minutes.
2. Add greens, avocado, carrots, snap peas, sprouts and scallions to bowl with kale.
3. To make the dressing, combine ½ of the avocado, 2 tablespoons sunflower butter or tahini, garlic, lime juice, vinegar, sweetener and water.
4. Toss the salad ingredients in this dressing before serving.