Pink & Purple Detox Salad
Servings4
Ingredients
- 1 head kale, curly stems removed, torn into bite-size pieces
- 1 avocado(s)
- 2 small watermelon radish sliced thin or into sticks*
- 2 small purple radish sliced thin or into sticks
- 2 Tbsp. flat-leaf parsley or cilantro, chopped
- ¼ cup pomegranate arils
- 2 Tbsp. pumpkin seeds
- 3 Tbsp. hemp seeds
- ½ lime juiced
- unrefined salt (real, pink, or Celtic salt) to taste
Instructions
- Preheat oven to 425 degrees Fahrenheit. Lay the radish slices on a parchment lined baking sheet and bake for 5 minutes, just until soft.**
- Meanwhile, put kale and chopped avocado in a large bowl. Wash your hands. Use your hands to massage and squeeze the avocado into the kale for 2-3 minutes, until kale is dark green and wilted a little.
- Add the remaining ingredients and the cooked radishes to the bowl. Mix well. Season with salt and lime juice to taste.
Recipe Notes
*You can use regular radishes if you can't find watermelon and purple.
**You can eat the radishes raw but I prefer to bake them in the winter to warm it up, plus mellows their bite.
**You can eat the radishes raw but I prefer to bake them in the winter to warm it up, plus mellows their bite.
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