Recipe type: Lunch, Dinner
Cuisine: Vegan
Serves: 2
  • 1 bunch curly kale, wash, remove middle stem and chop into bite size pieces.
  • 3 tablespoons apple cider vinegar
  • 3 tablespoons rice vinegar
  • 1½ tablespoons tahini
  • 1 cup canned mandarins (or 1-2 oranges)
  • ½ avocado (or whole avocado), sliced
  • ¼ sweet onion, thinly sliced
  • 3 tablespoons pumpkin seeds
  • 3 tablespoons hemp seeds
  • salt/pepper to taste
  1. Massage 3 tablespoons apple cider vinegar, 3 tablespoons rice vinegar and 1 ½ tablespoons tahini into kale.
  2. Add 1 cup mandarins, 3 tablespoons pumpkin seeds, 3 tablespoons hemp seeds, salt & pepper to taste and mix.
  3. Serve and top with avocado slices, and thinly sliced onion.
  4. Notes: Really MASSAGE the kale with the vinegar & tahini. It’ll transform the kale from bitter and tough to eat to silky and sweet! Tip: If making salad for the next day store onions, mandarins and avocado separately from the kale and seed mixture.
Recipe by Marissa Rodriguez Lifestyle at