Ingredients: 3/4 head kale 1/8 teaspoon sea salt 2 chopped hardboiled organic eggs Juice of 2 lemons Large handful of herbs (any kind will do) 1 avocado 1/2 cup fresh dulse 4-6 cherry tomatoes, quartered 8-10 green olives (stored in brine, not oil), pitted Handful of dried tart cherries Handful of fresh rasberries Directions: Chop the kale before placing into a large bowl. Add the salt and using hands, massage the kale. The salt will break down the tough cell walls of the kale and make it easier to chew. Massage until the kale begins to give off water. Squeeze the lemon juice over the kale for a few more seconds. Drain any green water, toss in the sprouts and herbs, and set the bowl aside. In a separate, smaller bowl, peel and remove the pit of the avocado. Mash the flesh with the back of a fork and add the dulse, tomatoes, olives, and dried cherries. Mix with the fork, slightly mashing as you go to release the juices of the tomatoes and thoroughly incorporate the ingredients