Kale, Avocado, and Plantain Power Salad with Roasted Nuts and Seeds

Combine three superfoods, top them with roasted nuts and seeds, and you have a superpower salad. I love having this as a side salad or topped with grilled chicken for a satisfying meal.

YIELD: 2-3 servings

PREP TIME: 20 minutes

COOK TIME: 20 minutes

  • 1 small plantain, peeled
  • 14 ounces kale
  • ¼ cup extra-virgin olive oil
  • ¼ cup fresh lemon juice
  • 1 tablespoon honey or brown sugar
  • ½ teaspoon Himalayan sea salt
  • Ground black pepper
  • ¼ avocado, diced
  • ¼ cup Roasted Nuts and Seeds (see recipe in The Live Fir Kitchen Cookbook)
  1. Preheat the oven to 350°F.
  2. Bake the plantain in a small baking dish for 20 minutes, until golden, and cut into squares.
  3. Meanwhile, remove and discard the tough stems from the kale. Chop the leaves finely and put them in a large bowl.
  4. Combine the olive oil, lemon juice, honey, salt, and pepper to taste in a high-speed blender for 1 minute.
  5. Pour the dressing over the kale and use your hands to massage the dressing gently into the kale to soften it, 3 to 5 minutes.
  6. Add the plantains and avocado to the kale and top with the roasted nuts and seeds.