Ingredients:
2 large kale leaves
½ head cauliflower
1/4 cup cherry tomatoes, halved
1 stalk, green onion, finely
chopped
1 sprig fresh parsley, minced
2 Tbsp freshly squeezed lemon
juice
1 garlic clove, finely minced
1/2 avocado diced
2 Tbsp sunflower, flax or chia
seeds
2 Tbsp extra virgin olive oil or
Sugar Free Vinaigrette
Directions:
1. Tear the soft leaf of the kale away from the center stalk that runs throughout the
length of the kale. Discard the tough stalk. Using a chef’s knife, finely chop the kale
leaves. Rock back and forth with your knife over the leaves, like you are mincing. Add
to a large bowl, along with the cherry tomatoes, green onion, seeds and parsley.
2. Grate the cauliflower using the large holes of a box grater. Add to the bowl and
mix.
3. In a small bowl, whisk together the lemon juice, garlic, salt, pepper and the olive
oil. Pour dressing into the bigger bowl and toss gently. Taste and season with additional
salt if needed.
Servings: 1