1 bunch kale, well washed, stems removed, then cut into 1/4-inch shreds
1 small ripe avocado, pitted, then scooped from its peeling
2 cloves fresh garlic, peeled, then finely minced
2 Tablespoons freshly squeezed lemon juice
2 Tablespoons cold-pressed extra virgin olive oil
1 Tablespoon Braggs Liquid Aminos (or reduced sodium soy sauce)
1 1/2 teaspoons nutritional yeast flakes
1 teaspoon agave nectar
1/2 teaspoon salt
1 cup fresh sugar snap peas, tipped and tailed, then halved crosswise
1 red bell pepper, seeded, cut lengthwise into narrow strips, then cut crosswise into 1-inch lengths
1 carrot, well-scrubbed, then coarsely grated or thinly sliced
1 large ripe mango, pitted, peeled and cubed
Combine all ingredients except the bell pepper, carrot and mango in a large bowl. With clean hands or wearing kitchen gloves, massage the avocado and other salad ingredients until the avocado is completely mashed and integrated with the other dressing ingredients and the kale is softened.
Serve chilled or at room temperature. Cover and refrigerate leftovers.
Source: Original recipe by LuAnn Bermeo, author of Amazing Meals I and II.