In a medium sized bowl, massage 2 bunch of chopped kale with 1 tablespoon of extra virgin olive oil/ Udo’s and lemon juice (½ of a lemon will work).
Dressing
In a blender/vita mix add ingredients, start with liquids at the bottom
1 tablespoon unfiltered apple cider vinegar
1 tablespoon Udos
1 tablespoon honey
1-2 tbsp of coconut amino acids (or Bragg’s)
1/2 lemon
1/2-3/4 jar of almond butter
1 bunch of cilantro stems (throw leaves in with kale)
2 cloves garlic
1/3 onion
1 jalepeno
1 avocado
Add a splash of water if you need**
Add dressing to kale with salt/pepper to taste along with 1 chopped avocado and baby tomatoes. This salad will keep for a few days.
Traveling can be tricky when wanting to eat healthy, especially when plant-based and gluten free.…
