200g Kale, washed, stems removed & torn into bite sized pieces
2 tbs Rice Wine Vinegar
Juice of an Orange
1tbs Maple Syrup
3 tbs Coconut Aminos or Soy Sauce
3 tbs Tahini
Pinch Sea Salt
Pinch Dried Chilli Flakes
1 tbs Dried Tarragon
1 Raw Beet, sliced extra fine, ideally on a mandolin (or cooked & chopped roughly)
2 tbs Pumpkin Seeds
Small Handful Macadamia Nuts, chopped small
1 Avocado, peeled & cubed
1 cup/200g Stewed Grains & lentils [click for recipe]
MethodWatch Tutorial Video
Add all the salad ingredients to a large mixing bowl except the avocado & stewed grains.
With clean hands massage the kale for 4-5 minutes. This will break down the kale & beetroot making it more digestible. The acidity & pressure applied actually lightly cooks the kale.
Stir in the ancient grain & avocado cubes then serve.