Level 1 week 3: Lunch

Ingredients

• 6 cups Kale, with coarse stems and ribs removed
• 1 med./large ripe Avocado, peeled and sliced thinly
• 1 cup fresh Strawberries, halved

STRAWBERRY-APPLE CIDER VINAIGRETTE

• 2 cups Strawberries
• 1/4 cup Apple Cider Vinegar
• 3 Tbsp Agave
• 4 Tbsp Olive oil
• 3/4 tsp sea salt
• 3/4 tsp black pepper and/or black seed
• 2 Tbsp diced red Onions

Instructions

• SALAD: Massage Kale with olive oil by hand. Add all ingredients (kale, avocado, strawberries).
• VINAIGRETTE: Blend all ingredients till smooth. Tweak to taste.