CIPES SUPERFOOD SALAD

Everyones favorite salad, thanks for the recipe Greg!

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#meals #salads #bites

Hearty Savory Salad with creamy Avocado + Spirulina

About this dish

This recipe was passed to me from a dear friend, Greg Cipes. He is a wizard in the kitchen and created this plate for me on a sunny day in Venice, California - after a dip in the Ocean (circa 2018). He told me I was 'in for a treat' and began to collect the ingredients. I watched as he pulled a part freshly washed crispy kale leaves, piled them high in a bowl and broke them into smaller pieces. The sounds were phenomenal. After watching him chop, twist, squeeze, sprinkle & drizzle his way through the remaining ingredients; I realized I had gotten so beautifully lost in the process itself. Reconnected to the moments before eating; preparing...connecting...igniting the senses to alert the body we have food coming. This experience, watching Greg create this salad, reminded me of the importance of preparing our food. Seeing it transform from singular elements to the end product. When I took my first bite of this salad; i'm not sure my palette knew what to think. It was an explosion of taste, masked in different shades of green. Unsuspecting flavor that harmonizes so perfectly together. I ate my entire plate and went back for more. & so the love story began. This salad has been in my life ever since and more than that...i've felt so blessed to share it with the world. Since doing so; i've received thousands of comments, stories and renditions of souls loving the Cipes Superfood Salad. With just as much passion as I do! It's a hit, it's a classic & it's one for the books.

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CIPES SUPERFOOD SALAD

Servings: 2

Ingredients

• 1 large head of Curly Kale (about 7-9 leaves), washed & stemmed (remove the inner stem)

• 5 Garlic Cloves, chopped small

• ½ – 1 Lemon, juiced

• 4 cap fulls of Liquid Aminos or Soy Sauce alternative of choice

• 3 cap fulls of Apple Cider Vinegar

• about 4-5 tbsp Olive Oil or healthy oil of choice

• ¼ tsp Turmeric Powder

• ¼-½ tsp Cayenne Powder

• ¼ tsp Pepper

• ⅛ tsp Salt

• 1- 1 ½ tsp Spirulina, powder

• about 3 tbsp Nutritional Yeast

• 1 Avocado, sliced

Recipe

• De-stem your washed Kale, we’re using leaves only for this recipe

• Pull a part the Kale leaves into smaller bit size pieces with your hands, into a large bowl

• Add all additional ingredients, except avocado

• With your hands, mix everything together – massage ingredients into the kale * this is an important step, as it's helping break down the kale (for digestion) and fuse the flavors together. The more you massage, the softer the cellulose becomes

• Massage until desired texture is achieved (i like to for about 30 seconds- 1 minute, not to over massage the kale – I prefer some structure )

• Top the salad with sliced avocado and enjoy!

NOTES

- To see Greg’s original recipe and video, click here

- I like to use Green Curly Kale for this recipe. Purple Curly Kale is nice too

- Add more Cayenne for additional spice, if that’s your jam

- In Greg’s original recipe – he uses organic + cold-pressed Sunflower Oil and Nama Shoyu (soy sauce alternative). If you’re gluten free, note that Nama Shoyu is not usually gluten free