On this episode, Vegan Man visits LA and stops to make his favorite go-to Kale Salad that deeply satisfies even the heartiest of appetites and is a cinch to make–at home or on the road.
2 bunches of organic kale in bite size pieces
⅓ cup of olive oil
Juice from 1 large or 2 small lemons
2 ripe avocados
1 teaspoon cumin
¼ teaspoon of cayenne pepper to taste
½ teaspoon of sea salt to taste
Cut or pull leaves from stalks (keep stalks for juicing or blending green juice). Add kale to large bowl. Add olive oil and lemon to the kale. Add salt, cumin and cayenne. Add sliced avocados and massage into the kale. Refrigerate 1–2 hours. Serve. Can keep refrigerated for 1 day. Enjoy!