Kale Salad with Avocado

Juice of 1 lemon (about 1/4 c.)
1/4 c. olive oil
4 c. packed de-stemmed, chopped kale
1/2 c. slivered almonds
1 ripe avocado, sliced
1 c. halved cherry tomatoes
Salt and pepper

In a small bowl, whisk together the lemon juice, olive oil, and salt and pepper. Massage the dressing on the kale. Top with almonds, avocado, and tomatoes.

Serve within 1 hour.

Serves 4.

Adapted from The Leafy Greens Cookbook, p. 18.