Mexican Avocado Slaw

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Since juicing, my new "Half-Blog-Year" Resolution is to eat at least 4 fruits a day and one large oil-less salad a day.  While eating more fruit is as easy as grabbing a banana, apple, or orange, salads require a bit more work.  The way I have have been getting my greens in before I was juicing was using whole romaine, or other lettuce leaves as wraps for cooked veggies and beans.  Now, I've been enjoying more traditional salads, and a few more interesting salads like the recipe I'm bringing to you today.

My idea for this salad's "dressing" came from watching The Engine 2 Kitchen Rescue, where he squishes a peeled avocado and some lemon juice into a raw chopped kale salad.  If you are a member of Netflix, instant watch, the movie is available to watch at this link.  Inspiration for this recipe also came from my love of Mexican flavors such as fresh avocado, green chiles, cilantro, etc.  I feel like I can never get enough Mexican food, and with this salad, I don't have to feel guilty about going back for seconds... or thirds. :)

Mexican Avocado Slaw
Serves: 4-6 main course, more if served as a side

Ingredients:

1 large bunch of kale, stems removed and chopped thinly

1/2 green cabbage, sliced and chopped

1/4 red cabbage, sliced and chopped

1 green bell pepper, sliced thin, then chopped into 1 inch strips

1 bunch green onions, greens sliced

1 bunch cilantro, stems removed and chopped thoroughly

1 lemon

1 4 oz can diced green chiles, liquid drained

4 avocados

Directions:  Prep all ingredients.  In a very large bowl mix together the kale, green and red cabbage, bell pepper, green onions, and cilantro.  In a separate, smaller bowl peel, pit, and mash the avocados, juice the lemon, and add the diced green chiles.  Mix together well.  Prepare to get messy.... pour the avocado mixture into the large bowl of salad, and with your hands mix and massage the dressing into the salad.  Serve the slaw plain, or with your favorite salsa or hot sauce.  Enjoy!

Amy's Notes:  This would be a great salad to bring to a picnic or potluck.  When you make it, feel free to include any other ingredients you desire such as roasted red bell pepper, tomatoes, pinto beans, etc.  If you're the only one eating it (like me), don't be afraid to make a big batch, it keeps really well in the fridge without feeling "soggy".  

I love avocados in just about anything!  What is your favorite love-it-so-much-you-want-to-add-it-to-everything ingredient?