Marinated Kale Salad Kale is sweetest in early spring or fall. Choose smaller leaves for the best flavor. This wonderful salad can be as varied as the vegetables you have on hand. Try adding in additional vegetables, nuts, seeds or other fixings as you choose.
6 leaves of kale or more torn into pieces 1 lemon pinch of sea salt olive oil (optional) Dulse, inspected and torn apart (as much or as little suits you.) 1 ripe avocado, peeled and sliced
Place the kale in a bowl and sprinkle with sea salt. Squeeze in the juice from the lemon and drizzle with olive oil. Mix in Dulse and Avocado and allow to marinate for several hours to overnight.
