- Wash the kale and pat dry. Rip the leaves off the stems and then tear the leaves into bite-sized pieces. Place into a large bowl and discard the stems.
- Halve the avocado, removing the stone. Scoop out the flesh and add it to the bowl.
Add the juice of one lemon, salt and pepper to the bowl. Using your hands, massage the avocado and lemon juice into the kale leaves, squeezing and twisting to coat each leaf evenly with the mixture.
- Once completed, the leaves should turn dark green and glisten with the avocado and be quite tender.
Garnish the salad with the radish slices and sunflower seeds.
- Sat FatsMed
- Saturated fat1.4g
- Trans fat0.0g
- Sugars (Total)2.7g
- Salt equivalents0.3g
- Vitamin A676.5RAE
- Vitamin C115.7mg
- Vitamin D0.0mcg
- Vitamin B120.0mcg