1 bunch kale leaves

1 medium avocado

Juice of 1 medium lemon (about 2 cup)

Dash of cayenne pepper

2 teaspoon sea salt

Preparation

To prepare the kale leaves: Holding a kale leaf by the stem with one hand, wrap your other hand around the leaf up near the stem with your thumbnail exerting a slight pressure on the stem.

Glide your thumbnail down the stem, separating the leaf from the stem; once you get the technique, it’s a snap.

Using this technique, deleaf one bunch of kale leaves into a large bowl.

Now, reach in and grab a handful of kale leaves and rip them into pieces.

Continue this motion repeatedly until you have ripped all the leaves into small bite-sized pieces (you don’t want the pieces to be too big because they could catch in the throat while you are swallowing or may just be unappetizing).

Cut the avocado in half lengthwise and remove the pit. With a spoon, scoop out each avocado half onto the kale leaves. Add the lemon juice, cayenne, and salt to taste.