How to make
Wash the kale leaves and spinach separately and let them drain.
Shred the kale, removing the tough core from each leaf. Sprinkle with a pinch or two of salt, balsamic vinegar and olive oil and use your fingers to mash and massage the leaves.
This is the only way kale becomes pleasant to eat in a green salad. That way the leaves become tender and absorb the dressing.
Put the leafy greens in a bowl. Add sliced cucumber and season the salad thoroughly with a dressing of white balsamic vinegar, good olive oil and salt.
Mix well and only then put the avocado in the salad, by mixing again, but now more carefully so that you don't crush it.
Sprinkle with peeled raw or lightly toasted sunflower seeds.
This Kale, Spinach and Avocado Salad is very fresh and pleasant.
Enjoy your meal!
