Recipe of the week: Kale, Avocado and Bean Sprouts Salad

What if I told you that this dish is not only delicious, but beneficial for your skin and eye health and your weight, has cancer fighting properties, promotes cardiovascular health and is very beneficial for your digestion and liver detoxification? That's a lot of goodness from a couple of handfuls of ingredients.

INGREDIENTS

Serves 2

For the salad:

1 bunch organic kale (180g)

2 ripe avocados

1 handful of cherry tomatoes, halved

10 sun-dried tomatoes

1 handful of broccoli or bean sprouts

For the dressing:

2 tbsp cold-pressed olive oil

2 tbsp of lemon juice or apple cider vinegar

Sea salt and black pepper to taste

2 tbsp nutritional yeast flakes (optional)

METHOD

Remove the stems from the kale and slice the kale leaves finely and place in a bowl.

Dress the kale with the lemon juice or apple cider vinegar and olive oil then massage until the leaves start to soften and become tender (approx. 3 minutes).

Add the ripe avocados, sun-dried tomatoes, cherry tomatoes and the sprouts. Add the nutritional yeast and season with sea salt and black pepper. Combine well and serve. Enjoy!