9 more days until my gluten free challenge is up! I have noticed that I have more energy which is great. I’ve also been doing a lot more yoga and tonight I’m doing hot yoga! Yoga has inspired me to become even more “clean” in my eating and overall lifestyle. Tonight, I’m having a raw kale salad with a baked sweet potato for dinner.
Raw Kale Salad
One head of green kale
1/2 can of black pitted olives
Clean and chope the kale and put into a large bowl. Squeeze the juice from an entire lemon into the kale. Cut open and take out the whole avocado and put it into the bowl. Using your hands, squeeze the mixture together until the avocado covers all of the kale pieces. Cut the olives in half and put into the salad.
This salad uses the avocado and lemon as dressing and the olives as a natural form of salt.
It’s a great healthy side dish to any meal.
The longer you let the mixture sit, the more tender the kale becomes because the acid in the lemon breaks down the fibers. So if you want, you can make it a couple hours early and let it sit in the fridge.