Vegan, Gluten Free
Happily Serves 2
ALL ORGANIC INGREDIENTS
2 Cups Kale
1 Fennel Bulb
2 Celery stalks
2 TBSP Lemon Juice
2 TBSP Avocado Oil
2 TBSP Aminos
1 tsp sea salt
Wash and cut Kale. STEAM for 1-3 minutes, depending on color. DRAIN water.
Slice Fennel bulb and cook 5-7 minutes on the cat iron skillet.
Do not over cook so your salad is still crunchy.
Thinly Slice radish and celery.
Add all ingredients and mix well.
You an eat this as a hot salad or chill it in the Fridge (I love it cold and crunchy!)