Ingredients

• 4 cups (packed) torn kale leaves, stems removed
• 1 tbsp hemp, flax, or avocado oil (or use extra virgin olive oil in a pinch)
• 2 tbsp fresh lemon juice
• Herbamare (or sea salt), to taste
• 1 radish, thinly sliced into rounds
• 1/2 large avocado, chopped
• 1/2 English cucumber, chopped
• 1 celery stalk, chopped
• 1/3 cup red onion, chopped
• handful pomegranate seeds
• 1-2 tbsp hemp seeds

Directions

1. Tear leaves off kale stems and discard stems. You can save the stems for juicing or blending if you wish. Break leaves into bite-sized pieces. Wash and dry thoroughly.
2. Place kale in a large bowl and drizzle on the dressing ingredients (oil, lemon). With your hands, “massage” the dressing into the kale until all leaves are coated. Sprinkle on Herbamare (or sea salt).
3. While the salad marinates, chop the vegetables. Mix into kale and serve, topped with hemp seeds if you desire.