Green Superfood Salad

Serves: 4

•1 large head of curly kale or 2 smaller ones (about 4 cups)
•1/2 avocado, pitted and cubed
•1 medium sized English cucumber, cubed
•4 tablespoons wakame seaweed
•2 tablespoons of sesame seeds

•1-1/2 avocados, pitted with skins removed
•2 garlic cloves
•Juice from 1 lemon
•1/4 cup cilantro
•1/2 jalapeno – cored and seeded
•3 tablespoons olive oil
•1 teaspoon apple cider vinegar
•1/2 teaspoon ground chipotle pepper
•Salt to taste


1.Place all dressing ingredients in a blender and process until smooth. Adjust seasoning as necessary.
2.Cover the dried seaweed with water and let sit for 5 minutes until soft. Rinse.
3.Remove the tough ribs from behind the kale with a knife or hold the end of the kale and rip the leaves away from the spine. Break up the leaves with your hands so they’re in bite-size pieces. Pour a few tablespoons of the dressing over the kale leaves and massage with your hands until the leaves begin to break down.
4.Add the cucumber, avocado and seaweed to the salad and add more dressing if necessary. You may have dressing left over but save to add to the salad on the next day, if saving. Be sure not to overdress if you’re eating multiple days.
5. Top with sesame seeds.


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