1 bunch lacinato (black) kale - remove stems and finely chop leaves
1 tsp sea salt - add to kale and massage until kale wilts
2 tsp lemon juice - add to kale and massage again
1 large tomato cubed
1/4 cup red onion chopped
1 stalk broccoli or cauliflower chopped
Add last 3 ingredients to wilted kale. Stir and cover with avocado dressing
2 Tbsp olive oil
2 stalks celery
Place avocado, olive oil and chopped celery in vitamix or other high speed blender. Blend until smooth and creamy. Pore over salad, mix and enjoy.
I love this salad but it definitely tastes best if you eat it with in hours of making it. Like leftover guacamole, the dressing changes flavor a bit after being in the fridge overnight. It’s still good to eat as a leftover, just not as good as fresh.