From February/March 2014 issue
Serves 4

Ingredients

  • 6 cups chopped kale (stems removed and discarded)
  • 1 cup shredded carrots
  • ½ cup finely chopped red onion
  • ¼ cup toasted sunflower seeds
  • ½ medium ripe avocado, pitted
  • ½ cup unsweetened almond or hemp milk
  • (or ¼ cup canned coconut milk and ¼ cup water)
  • 2 Tbsp fresh lemon juice
  • 2 Tbsp honey
  • 1 Tbsp apple cider vinegar
  • 1 Tbsp extra-virgin olive oil
  • 1 tsp Dijon mustard
  • ½ tsp granulated garlic powder
  • Sea salt and black pepper, to taste

Directions

  1. Combine the kale

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