Ingredients
2 kale leaves, rolled and cut thin, like a chifonnade
1/2 portobello mushroom, sliced
2 tbsp of olive oil1 tbsp of Bragg (if you don't have some you should, it's full of amino acid, get it at your health store)
1 tbsp of red wine vinegar (or to taste)
1 small garlic clove, minced
2 cups of fresh baby spinach
1 cup of broccoli sprouts
1/2 cup of pumpkin seeds
1/2 avocado, sliced
Directions
Place kale and portobello mushrooms in a large bowl, add four following ingredients and mix well, kind of massage the kale and mushrooms with the dressing for 1 minute or so until they start to get soft. Add the baby spinach and the broccoli sprouts. Sprinkle with the pumpkin seeds. Plate and garnish with the avocado slices. Enjoy!
No comments:
Post a Comment