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The lemon and parmesan compliment the kale and avocado beautifully!
Servings 1 Serving
Cal 303 kcal
Protein 3 g
Carbs 12 g
Fat 29 g
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No. of Servings
Ingredients
- ½ avocado (pit and shell removed, diced)
- 1 ½ cups kale (rib removed, shredded)
- 1 tbsp olive oil
- ¼ lemon (freshly squeezed)
- 12 curls parmesan cheese (*ribboned )
- salt (to taste)
Instructions
- Remove the 'rib' of the kale. To remove the rib or hard stem from kale simply fold the kale in half then use a sharp knife to cut along the side of the rib. Discard rib. If you use a juicer, you can use the kale rib in your juicer.
- Cut the leaves of the kale into bite-sized pieces and put into a bowl.
- Add diced avocado, olive oil, lemon, and salt and stir.
- *Using a potato peeler, shave ribbons of Parmesan cheese on top (I love the look of the ribbons compared to grated Parmesan on this salad).