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Swanson's Kale Salad |  Vegetable/Fruit Day

(modified for AW)

Makes 2 servings - uses 12 oz of your daily vegetable allowance

  • 4 cups kale, torn, stems removed
  • 1 radish, sliced into rounds
  • 1/2 large avocado, chopped
  • 1/2 English cucumber, chopped
  • 1/2 red pepper, chopped
  • 1/3 red onion, chopped
  • 2 TBSPs fresh lemon juice
  • 1 tsp Walden Farms pancake syrup
  • 1/4 tsp Swanson Ultra Himalayan Crystal Salt or to taste
  • 1/4 tsp Swanson Organic 100% Certified Organic Ground Cayenne Pepper or to taste
  • tear leaves off kale stems and discard stems
  • break or chop leaves into bite-sized pieces
  • wash and dry thoroughly
  • place kale in a large bowl and drizzle on lemon juice and pancake syrup
  • with your hands, “massage” the dressing onto the kale until all leaves are coated
  • sprinkle on salt and a touch of cayenne pepper to taste
  • Let the kale rest and soak up the flavors of the dressing
  • meanwhile, chop the other vegetables
  • mix into kale
  • enjoy!
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