1/2 bunch of curly leaf kale 
1/2 lemon, juiced 
1 tsp olive oil
2 spring onions, sliced
1/2 zucchini, sliced into 5mm rounds
1 bunch of asparagus, woody ends removed
1/2 head of broccoli, cut into florets
1/2 cucumber, roughly chopped
1/4 cup basil leaves 
1/4 cup flat leaf parsley leaves
1/2 an avocado
a handful of activated almonds, chopped
some activated pepitas to serve 
salt and pepper to serve 
(I also had leftover cauliflower rice that I sprinkled over the top) 

  1. Heat the oven to 190c and line a baking tray. Spread out the broccoli, asparagus, and zucchini and spray with coconut oil. Cook for 15 minutes.
  2. Meanwhile, remove the kale leaves from the stems and wash and dry well. Then place the leaves into a large bowl and add the lemon juice and olive oil. Massage really well using your hands. The leaves will start to become softer and turn dark green.
  3. Add the spring onion, herbs, cucumber, avocado, and almond to the bowl with the kale and toss well to combine until the avocado has started to smear over the kale leaves a bit.
  4. Once the vegetables are finished, cut the asparagus in half so they aren’t as long. Add the veggies to the bowl and toss well with your hands.
  5. Put the salad into a bowl and season well with salt and pepper! DEVOUR!