Kale, Avocado, Sprouts

A super easy salad to make, this is my go to when traveling. Made by massaging avocado into torn leaves of kale and then adding a squeeze of lemon to soften the leaves, and then tossing in sprouts.

Full of vitamins, minerals, chlorophyll, and antioxidants to combat travel stress (including time zone changes, sitting on airplanes, and living in hotel rooms) while boosting my immune system. I carried this yummy creation onto my last flight from NJ to LA, and took it with me to Las Vegas for my raw food debut at ACAM’s medical conference at the Paris Hotel last week, where they served up 5 of my raw food vegan recipes to over 500 doctors!

Kale, Avocado, Sprouts
Makes 2 servings

  • 1/2 bunch of kale, de-stem, and tear leaves into bite sized pieces
  • 1 avocado
  • 1 lemon’s juice
  • 1 container of sprouts, any type
  • sea salt, to taste

Into large mixing bowl, place kale and massage with avocado. Squeeze lemon juice, and massage. Add sprouts and salt, if using. Massage and toss to mix well.

Will keep for several hours at room temperature. Store in fridge for a day or 2.

7 Responses to “Kale, Avocado, Sprouts”

  1. Vicky says:

    Wow!
    So simple and delicious!
    I’m a kale addict…
    And a flight attendant!
    This travels well and all those greens make me feel like I can reverse the effects of all my daily high altitude radiation!
    This is officially a favorite!
    Thank you!

  2. Jodie says:

    This looks so good. I have always wanted to try sprouts but have been nervous. Any advice on them? I really would like to try sprouts. thanks

  3. Betsy Russ says:

    I’ll help you take the myth out of sprouting — it’s so easy. Alfalfa seeds are easy to start with. All you need are 2T of seeds, a 32oz jar, filtered water, cheese cloth or screening, rubberband, and a dark corner in a cupboard and a little bowl or plate. Day 1: fill the mason jar 3/4 full with filtered water and add seeds. Put jar in a cupboard (with door closed) and let soak overnight. Next days: put cheese cloth over mouth of jar and fix with rubberband. Drain out water. Refill with fresh filtered water and swish around to rinse seeds a couple of times. Drain out all water and rest the jar back in the cupboard on its side on plate or bowl so that it is slightly tilted and excess water can drain onto plate or bowl. Repeat rinsing, draining 2x per day (3x in summer) and putting back into cupboard. When sprouts are about 2″ long (about 4 days), after draining the final time, remove cheese cloth and rubberband and place jar on countertop in the light but not direct sun. The sprout leaves will turn a nice dark green. Refrigerate after 4-6 hours on the counter and enjoy.

  4. I love kale and collard greens, and I can imagine avocado and sprouts would only make it better, will have to try, thanks!

  5. Joyce says:

    I made this today and am eating it now. It is soo refreshing. Thank you!!

  6. brittany says:

    i made this tonight and it is delicious! thank you!!

  7. [...] Veggie juices fueled me through an active day and dinner came courtesy of the fantastic Ani Phyo- Kale, Avocado, Sprout Salad. I made some kabocha squash soup to accompany the salad but ended Kale Salad Taco in a Kabocha [...]

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