Food

Method:

1. Sautee the Kale in with Garlic in Olive oil till it wilts slightly (20secs maximun). Reserve in the fridge for about 5mins
2. In a mixing bowl, toss Aragula and wilted Kale with Lemon Juice, Olive Oil and place in the serving bowl
3. Top with sliced Avocado, Fresh Berries & Sweet Potato Crisps
4. Puree some Raspberry with Olive oil & Lemon juice & Red Wine Vinegar(Only if the Raspberries are too sweet) to make Raspberry Vinaigrette
5. Drizzle the Vinaigrette over the assembled salad. Garnish with Chia, Flax & Pumpkin Seeds and Almond Flakes
6. Serve