½ bunch kale, finely chopped (can roast if desired)
1 cups chopped cucumber
1/2 avocado, peeled, pitted and diced
1/4 cup of corn (can is fine)
½ cup of Almonds
1/4 cup of Feta Cheese
Pinch of Salt and Pepper
1 lemon, divided in 4 slices
1 tablespoons of Extra Virgin Olive Oil (EVOO)
1. Take out a sautéing pan and put on med-high. Put Kale, EVOO, Salt and Pepper into pan and sauté until edges of Kale are lightly brown. Set aside and let cool.
2. Take corn, fets, almonds, cucumbers, corn, and avocado and mix together. Pour on-top of sautéed kale and squeeze fresh lemon juice on-top of salad. Sprinkle with Salt and Pepper if desired.