For Salad:

1 bunch black kale, washed, stems removed

1 bunch chard, washed, stems removed

1 head radicchio, sliced very very thin

2 heads endive, sliced very thin

½ red onion or two shallots, quartered and sliced very thin on a mandolin

1 large head fennel, quartered and sliced very thin on a mandolin

6 radishes, halved and sliced very thin on a mandolin

• Tear kale and chard into bite size pieces.

• Place all ingredients in a large shallow bowl or tupperware.

• Pour marinade over the top in batches and toss with your hands, massaging marinade into kale and chard leaves to soften them.

• Chill in refrigerator for at least three hours before serving to further marinate and soften salad.

For Marinade:

¾ cup extra virgin olive oil

½ cup meyer lemon juice (about 3 meyer lemons)

½ large avocado

1 t sea salt

• Blend all marinade ingredients in a blender or food processor until smooth.

To Serve:

1 1/2 avocados, cubed

1/2 cup Vegan Parmesan* or hemp seeds

• Add avocado and vegan parmesan or hemp seeds to the marinated salad. Enjoy.

Vegan Parmesan

• 1 cup Brazil nuts

• 1 clove garlic, minced

• 1 teaspoon celtic sea salt

In a food processor grind all ingredients until size of grated parmesan cheese.