- 1 head of kale
- 2 handfuls of pre-shredded onions
- Handful of cherry tomatoes
- Handful of kalamata olives
- 6-8 sundried tomatoes soaked for 20 mins
- 1 tablespoon of olive oil
- Half lemon
- 1 teaspoon of agave nectar
- Dash of sea salt
Ingredients
-
Approximate serving size
- 1 big salad
-
Machine use
- None
-
Directions
- Drain off sundried tomatoes and set aside.
- Tear leaves from kale stems and place in bowl.
- Add a little bit of the olive oil and some salt.
- Get your hands up in it and massage it down.
- Work it.
- Once kale is massaged down and wilted, throw in cherry tomatoes and onions.
- Squeeze lemon over kale and add agave nectar.
- Toss that together.
- Cut sundried tomatoes into strips. Put on top of salad.
- Pit olives and place them on top
