Quinoa, Avocado, and Raspberry Salad

Ingredients

kale stems removed, washed, dried, chopped into bite-sized pieces

18 cups

lemon juice

6 tbsp

olive oil

6 tbsp

agave nectar

6 tsp

sea salt

to taste

black pepper

to taste

quinoa cooked

6 cups

raspberries

6 cups

avocado pitted, flesh cut into chunks

3 large

Method

1. 01Place kale in a large bowl. Add oil, lemon juice, agave, salt, and pepper. Massage with hands until kale is softened.
2. 02Divide kale among four plates. Top each with 1/2 cup quinoa, 1/2 cup raspberries, and 1/4 of the avocado.