Full-Bodied Kale Salad - Bridge for Wellness

Full Bodied Kale Salad

1 large bunch fresh, lacinto kale (Dyno Kale), preferably organic (other kale works well too; just stronger flavor)
1/2 ripe large avocado, peeled, core, and cut into chunks
1 Tbsp olive oil (increase to 3 Tbsp if not using avocado)
1 Tbsp lemon juice, freshly squeezed (or use apple cider vinegar)
1 large apple, sweet variety such as Gala or Honey Crisp, unpeeled and finely chopped
OR 1⁄2 cup fresh pomegranate seeds (in season)
1/3 cup pumpkin seeds (or try with crushed, lightly roasted almonds or sunflower seeds)
Sea salt and Pepper to taste

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Wash kale well and strip leaves from heavy stems (reserve stems for use in a future soup or stew).
Bunch all leaves together and thinly slice kale.
Mix kale well with avocado, oil, and lemon and massage (yes, massage) the mixture for 1-2 minutes (your clean hands are the only effective tools for this task!).
Add remaining ingredients and stir well.
Ideally allow mixture to sit for 30 minutes to allow kale to wilt and flavors to mingle.

Credit: Tracy Harrison from Eat on Purpose and SAFM

To make straining easier I use a mesh strainer over a pitcher-style 4-cup measuring cup. This makes transferring the stock to the canning jars easier. I do one jar at a time, cleaning out the strainer as needed. the fat will rise tot he top of the jars in the fridge which can be included in whatever you are making or scraped off if your body is not ready for all the fat. Discard the bones and vegetables. Meat still on the bones can be eaten or reserved for soups.
I love to drink the broth warm with a little sea salt added with meals or use it cook rice or vegetables. I also use it anytime a recipe calls for stock or broth. So delicious healing to your gut!
More great resources for making your own bone broths:
Listen to this great interview with the master of bone broth Chef Lance and Sean Croxton from Undergroundwellness. http://undergroundwellness.com/retrolance/

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