Ingredients:
4 cups kale, washed and de-stemmed.
1 TB olive oil
1 avocado peeled and sliced.
1/2 cup carrot strips
1 cup black beans, cooked.
1/2 cup purple cabbage, sliced thinly
1/2 cup sweet potato, cut into ribbons
Dressing:
2 TB olive oil
1/2 lemon, juiced
sea salt and cracked black pepper to taste
On medium heat, drizzle some avocado oil onto a medium sized pan. Add the sweet potato ribbons, coat them with the oil and cook until soft.
In a large bowl, massage the olive oil into the kale until the kale is soft and shiny.
In two bowls, separate the massaged kale, avocado slices, carrots, black beans, cabbage, and cooked sweet potato.
Drizzle with the dressing and enjoy.
