How to prepare this kale green salad

• Start by cleaning all the veggies and the fruits
• Start working on kales. Remove the leaves from the stems by either using your hands or using a knife
• Slice the leaves. In a big salad bowl, add the kale leaves, squeeze half a lemon, sprinkle with some salt, and add a tablespoon of olive oil.
• Using your hands, massage the kale leaves then cover the bowl as you continue working on the rest of the ingredients
• Now prepare the bok choy. Cut off its base and chop the stems into small bites, then cut the leaves into 2-3 parts
• For the mizuna and the red chard, cut off their stems and chop the leaves into edible sizes
• Lettuce will be cut into edible pieces
• Cut off the stems of the spinach
• Cut the chioggia and cut it into two. You'll need only one half. Use a vegetable peeler to slice the chioggia into fine slices
• Peel the oroblanco using a knife. Use the knife to supreme it (getting the segments without the skin or membrane).
• Now add all the above ingredients in the bow with massaged kale
• Add the rest of olive oil and some salt
• Mix well
• Serve the salad on individual plates
• Cut the avocado into halves, Struck the seed with your knife, and tilt it to remove it (the seed)
• Place the avocado halves on a chopping board and slice them as in the photo. (You can however, cut it into cubes)
• Place the sliced avocado on each plate and sprinkle with lemon to prevent it from browning!
• If you cut your avocado into cubes, add these directly to the salad bowl and mix well. Then serve.
• You can use a salad dressing of your choice, but this salad has already enough acid from the 🍋 no need for more acidity, though love adding some little balsamic vinegar