Refreshing Quinoa, Avocado, and Raspberry Breakfast (or Anytime) Salad
Author -Ingredients
- 6 heaping cups kale stems removed, washed, dried thoroughly, and chopped into bite-sized pieces
- 2 tbsp lemon juice
- 2 tbsp olive hemp, or flax oil
- 2 tsp agave nectar
- Sea salt and black pepper to taste
- 2 cups cooked quinoa
- 1 pint 2 cups raspberries
- 1 large Haas avocado pitted, flesh cut into chunks
Instructions
- Place kale in a large mixing bowl. Add the oil, lemon, agave, salt & pepper, and agave. "Massage" thoroughly with hands, till kale is softened.
- Plate kale onto four plates. Top with half a cup of cooked quinoa, half a cup of raspberries, and a quarter of the avocado.
- Serve 4 (recipe can easily be halved).