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RECIPE
10 INGREDIENTS3 STEPS20MIN

Tangy Kale and Avocado Salad

4.3
3 Ratings

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Wok and Gong

Wok and Gong is about inspiring all humans to live their life with enthusiasm, humor and attitude through experiencing the JOY of eating and cooking, Debbie Wong style
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Don't like the texture of raw kale? I'm with you. Check out my special trick as well as a bangin' recipe!
20MIN
Total Time

Wok and Gong

Wok and Gong is about inspiring all humans to live their life with enthusiasm, humor and attitude through experiencing the JOY of eating and cooking, Debbie Wong style
GO TO BLOG

Ingredients

US / METRIC
Servings:
2
Serves 2
1 bunch
1/2
Lemon , juiced
2 pinches
1
Avocado , ripe
to taste
Sunflower Seeds
or Any nut
to taste
Sunflower Sprouts
or Any sprout
to taste
Ponzu
to taste
Sesame Oil

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Nutrition Per Serving

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CALORIES
191
FAT
14.5 g
PROTEIN
4.5 g
CARBS
15.7 g

Cooking Instructions

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Step 1
In a large bowl, tear the Kale (1 bunch) into bite-sized pieces, discarding the stems. Add Lemon (1/2), Sea Salt (1 pinch), and Organic Cane Sugar (1 pinch). Massage into the kale until slightly wilted.
Step 2
Halve, pit, then dice, and scoop out the Avocado (1) into the bowl. Top with some Pickled Red Onions (1/4 cup) and Sunflower Seeds (to taste).
Step 3
Sprinkle with Ponzu (to taste), Sesame Oil (to taste), Sunflower Sprouts (to taste) and Sea Salt (1 pinch). Serve, and enjoy!

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Nutrition Per Serving
Calories
191
% Daily Value*
Fat
14.5 g
19%
Saturated Fat
2.0 g
10%
Trans Fat
--
--
Cholesterol
0.0 mg
0%
Carbohydrates
15.7 g
6%
Fiber
10.0 g
36%
Sugars
2.9 g
--
Protein
4.5 g
9%
Sodium
1378.7 mg
60%
Vitamin D
--
--
Calcium
238.8 mg
18%
Iron
2.0 mg
11%
Potassium
764.8 mg
16%
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