Daily Vegan Lunch for 15 May, 2013: Sweet Avocado Grapefruit Mango Kale Salad

sweet grapefruit mango avocado kale salad

ah, to live the life of kiki.

ah, to live the life of kiki.

INGREDIENTS:

5 cups curly kale, massaged and torn into small bits
1 mango, skinned, pitted, and chopped
1/2 a grapefruit, peeled, seeded, and chopped
1/2 avocado, peeled, pitted, and chopped
1 tablespoon apple cider vinegar
1.5 cups cherry or grape tomatoes
1/2 cup orange juice only if mango is not very juicy
1 tablespoon agave nectar (optional)

DIRECTIONS:

Massage kale by washing thoroughly (I use vegetable wash spray) and rinsing. Sprinkle the wet kale with about a teaspoon of salt and abuse it by wringing it in your fingers, mashing, twisting, and generally maligning it until it is tender.

Peel the mango, slicing it off of the pit. Chop mango into small pieces. If the mango is not juicy, you’ll add 1/2 cup orange juice to the salad later.

Mix kale with all other ingredients until well-combined. Add orange juice if necessary.

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