Kale Massacre Salad

I call this bad boy the Kale Massacre Salad because a) there is NO WAY you will not massacre this thing when you make it and b) when you finishing beasting on it, your plate (or in my case, Tupperware that I brought it in to work) will look like some one went on a kale killing spree, with green blood and guts and all. Mmmm. Well, now that I got you hungry, here's the recipe:

So much green goodness!

3-4 kale leaves (depending on the size of the kale and the size of the salad you want to make) pulled off the stem and ripped into little bite-sized pieces

1 hand full of parley, torn into smaller pieces

1 hand full of fresh dill, torn

2t apple cider vinegar

*I let this mix of greens and herbs sit in a container in my fridge overnight to help break it down so its easier to digest. you could also combine all of the ingredients at once, but I like to let the herbs really mix in with my greens

In the am, I added...

juice of 1/2 a lemon (the leftover half from my lemon water!)

1/2 avocado (I scoop out all the meat and then use my hands to really coat all the leaves)

1-2 T nutritional yeast

1/2 Tground flaw seed

1/2 t spiralina

a handful of raw pumpkin seeds

1/2 cup sprouts (I used a mix of lentil sprouts and pea shoots)

salt, black pepper and cayenne pepper to taste (I like a lot of cayenne in this one :)

1/2 piece nori seaweed, cut into thin strips

dulse seaweed* (I impulsively picked up this kind on my way to work and added it in at the last minute...ohmygod so good! I'm afraid I may have munched a little bit too hard on it as an afternoon snack, not because there is any lack of health benefits, but it is a bit pricey. I'm thinking of ordering it in bulk from the same company I purchased from today because I'm already hooked! It has an amazing salty, smokey, (dare I say) meaty flavor. I think it would be amazing on an avocado sandwich, in miso soup or a veggie stir-fry with mushrooms! Woah slow down!)

destroyed.