Ingredients

Name: Marinated Chard and Kale Salad
Prep time: 25
Total time: 30
Ingredients: 5 cups kale, chopped or ripped; 5 cups Swiss chard, chopped or ripped; 1/4 med red onion, sliced very thin; 1 - 2 cloves garlic, crushed - optional; 2 cups avocado meat, cubed; 1 cup zucchini, julienned (use mandolin blade setting # 2); 1/4 cup lemon juice; 1/2 tsp high mineral salt; 6 TBS extra virgin olive oil OR flax seed oil; dash dried jalapeno OR cayenne pepper

5 cups kale, chopped or ripped
5 cups Swiss chard, chopped or ripped
1/4 med red onion, sliced very thin
1 - 2 cloves garlic, crushed - optional
2 cups avocado meat, cubed
1 cup zucchini, julienned (use mandolin blade setting # 2)
1/4 cup lemon juice
1/2 tsp high mineral salt
6 TBS extra virgin olive oil OR flax seed oil
dash dried jalapeno OR cayenne pepper

Directions

Remove the stems of the kale and chard - tear or cut the leaves into bite sized pieces or chopped into small bits.
Pour the salt and lemon juice over the leaves and mix well with your hands.
Squeeze the leaves tighly with your hands to help the leaves become soft and tender.
Mix the oil and the rest of the salad ingredients into the bowl and allow to marinade for another hour or more.
♥ Notes and Tips: The longer you allow the salad to marinade the more tender it becomes.
The salad will keep, well sealed, in your refrigerator for up to 5 days (in this case don’t add the avocados until serving time).
For a creamy dressing, place the marinade ingredients in the blender with 1/2 to 1 of the avocados and blend. For variety, add a chunk of ginger to the blender.