Elizabeth O’Neil with changes by Carie Bernard, L.Ac.
1 bunch organic kale
1 tsp. sea salt (I use pink Himalayan salt and it’s divine!)
1/4 cup olive oil, or a little less
1/4 cup currants, or a little more (I use ½ cup of golden raisins)
1/2 cup organic sunflower seeds, toasted pumpkin seeds or cashew pieces, pine nuts or any crunchy nut or seed you like)
2 organic ripe avocados
1 red or yellow pepper
splash of lemon (I love lemon so I use a whole lemon)
Umeboshi Plum Vinegar to taste (or your favorite vinegar)
De-stem kale by pulling leaves away from the stems. Wash leaves. Spin or pat dry very well. Stack leaves, roll up and cut into thin ribbons. Put kale into a large Ziploc bag. Add salt, zip bag and massage it into the kale with your hands for 2 minutes. Make sure that you rub the salt to help break down the kale, but not that it becomes liquid-y.
Add rest of ingredients. Zip bag, allowing air in it. Shake the bag to toss. Serve and enjoy! Stays good in fridge for about 1 day.