Raw Asparagus & Kale “Guacamole” Salad

Raw Asparagus & Kale


I’ve been on a raw food kick lately.  I started doing yoga again a couple of weeks ago and really feel motivated to detox.  But forget special detox diets and supplements – the best way to do that is to juice regularly and incorporate more raw foods in your diet, especially fruits and vegetables.  All of the enzymes, antioxidants, and vitamins and minerals in fresh, raw organic fruits & vegetables and juices are truly nature’s best medicine to remove toxins and help you feel rejuvenated and energized.  This week I’ve had more energy than I can remember in a long time.


But for some people, eating raw foods sounds scary or unappetizing.   I say, it all depends on where your food comes from.  Fresh, organic vegetables from the farmers’ market that travel a minimum distance from field to table are much safer than store-bought produce from unknown sources that has traveled half-way across the country or even the world, and much tastier as well!  This time of year is perfect for a raw-food detox because the weather turns gorgeous and there’s so much fresh food at the farmers’ markets to take advantage of.  And here is a tasty recipe that was the perfect complement to my memorial day barbecue: a raw asparagus and kale “guacamole” salad.  Who would have thought that eating raw asparagus would taste so good!


Mash together the following ingredients in a bowl:


1 large ripe avocado

1/2 a small serano or jalapeno chili pepper

1 T fresh-squeezed lemon juice

pinch of sea salt


Then add the following ingredients to the avocado mix and stir:


3-4 dinosaur kale leaves, sliced into strips

6 asparagus spears, sliced thin diagonally (you can garnish with the tips if you like)

1 celerey stalk, thinly sliced

1 green onion, diced

1/2 red bell pepper, diced

1/4 cup raw pumpkin seeds

fresh cilantro leaves

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