Kale, Blueberry, Goji and Avocado Salad
Serves 4, Vegan
2 small bunches of Tuscan kale
1 tablespoon olive oil
1/4 cup dried goji berries (soak them if they’re very hard or dry)
1/4 cup pumpkin seeds, soaked overnight, drained
1 cup blueberries
1 medium avocado, cubed
1. Remove stems and center ribs from kale. Stack leaves and thinly slice crosswise into ribbons. Drizzle with oil, and sprinkle lightly with sea salt and white pepper. Using hands, massage oil and salt into kale leaves. Let stand for 5 to 10 minutes.
2. Add goji berries, pumpkin seeds and blueberries to salad, and toss to mix. Divide between individual plates, top with avocado, and serve.