Kale Salad Wrap

This salad wrap is easy to make and surprisingly filling. The great thing about this recipe is that you won’t feel heavy after eating it but you will feel satisfied. The fiber from the kale and beans helps to keep your digestive system healthy as well as fill you up.

Recipe highlights:

1. Great source of proteins

2. Fiber

3. Vitamins K,E C

4. Antioxidants

Ingredients: (yields 4-6)

1. 1 head of kale (organic, if possible), washed

2. Juice of ½ a large lemon

3. 1 large avocado

4. 1 TBS olive oil (optional)

5. 1 can of garbanzo beans, drained and rinsed

6. ⅓ cup of chopped Kalamata olives

7. ½ cup cherry tomatoes, sliced

8. Salt, to taste

9. Dash of cayenne

10. 4-6 whole wheat wraps

Directions:

1. Using your hands, break the kale leaves into small pieces and place in a bowl. (discard stems)

2. Cut the avocado into chunks and place in the bowl

3. Add the lemon juice and olive oil (if using) to the bowl. Now, using your hands mix everything together, mashing up and creaming the avocado. Do this until the avocado is evenly combined and the kale is wilted.

4. Add the beans, olives and tomatoes and toss to combine.

5. Add salt and cayenne to taste and toss to combine. (start with a little salt because the olives are naturally salty and adjust as necessary)

6. Place salad in individual wraps and roll up.

Tips:

1. This dish can also be made as just a salad without the wrap.

2. The salad can be stored for 2-3 days. Simply add a squeeze of fresh lemon juice before eating to brighten up the dish.

3. Flax oil can be substituted for the olive oil.