3 ripe Emeralds in the Rough avocados
3 cups raw kale leaves
⅓ cup dried cherries
⅓ cup toasted hazelnuts
1 tbsp olive oil
1 tsp lemon juice
¼ cup chèvre
salt and pepper, to taste
Prep Time: 10 min
Servings: 6
1Finely chop the kale leaves, either in a food processor or with a knife.
2Chop the dried cherries and toasted hazelnuts into small pieces, mix together with the kale.
3Add the olive oil and lemon juice to the kale mixture and mix to combine. Season lightly with salt and pepper.
4Crumble the chèvre into the kale and mix gently to combine.
5Using a sharp knife, slice the avocados in half. Remove the pit and fill the holes with the salad mixture.
6Eat with a fork or spoon, adding more salad as desired.
