I've made this salad many times, and sometimes it's really good and sometimes it's not. So I decided to return to the source to relearn how to make it.
The main difference this time is that I used the juice of an entire lemon, rather than just half.
ALSO. I was making this before my yoga class, and I was going to be late so I ended up eating a bowl of it before adding the tomatoes and chickpeas. It was just as good this way -- maybe even better -- with just kale, olive oil, salt, avocado, lemon juice, and green onions. Simple! Simple and avocadoey and GOOD FOR YOU.
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