– 1 bunch of Green Kale
– 1 bunch of Lacinato Kale
– 1 pint of Mungi Beans (Crunchy Mix) (contains adzuki beans, mung beans, green lentils, red lentils, and green peas)
– 2 1/2 cups Lemon Juice
– 1/2 cup Agave Nectar
– 1/2 teaspoon 90,000 mil. of Cayenne Pepper
– 2 Hass Avacados
– 1 pint Cherry Tomatoes
Wash Kale in large bowl of water with 2 tablespoons of vinegar. Rinse well.
Cut or tear Kale in pieces.
Mix lemon juice and agave in a bowl. Add cayenne pepper and stir.
Pour over Kale in small amounts while mixing with your fingers from the bottom up.
Mix/Massage until all liquid has saturated the kale evenly. (Warning… this takes a while)
Cut cherry tomatoes in half. Mix into Kale with fingers from the bottom up.
Mix crunchy mix the same way.
Peel and cut avacados into small square pieces.
Mix slowly in small amounts at a time with your fingers from the bottom up, being careful not to damage the avacados.
Refrigerate overnight (or at least 4 hours) for best flavor.
Stir well and eat.
(I drained the extra dressing the next morning. There was a bit too much for me, personally.)
Seriously, this salad is heaven! The spicy kick of the Cayenne mixed with the acidity of the lemon juice is perfectly mellowed by the Agave Nectar. Enjoy!