Lemon Kale Avocado Salad and the Benefits of Chlorophyll

Lemon Kale Avocado Salad and the Benefits of Chlorophyll

Chlorophyll is the green pigment found in plants and algae that allows photosynthesis to occur, enabling plants to derive energy from light. But it’s also a great natural defense against the effects of stress and great for boosting the immune system and cleansing the body’s “elimination systems”– the digestive track, the liver and the blood.

Kale is a rich source of chlorophyll.

A Few Facts About Chlorophyll

Its molecules have magnesium at their core. Every time our heart beats, it uses magnesium – so it’s a critical mineral.

It cleanses the blood and stimulates the production of red blood cells, which carry oxygen throughout our bodies.

It has anti-oxidant, anti-inflammatory and wound healing properties.

It purifies the liver by helping remove old toxic material and heavy metals from the body.

It helps thicken and strengthen cell walls, and (via the A, C and E vitamins) neutralizes free radicals that damage healthy cells, both of which support the immune system.

It relieves both constipation and diarrhea.

It has a calming effect on the body.

Studies also show that chlorophyll may help keep carcinogens from binding to DNA in the liver and other organs.

Get ready to green your body! Here’s one simple recipe for upping your intake of this powerful substance thanks to nutrient-dense kale.

Lemon Kale Avocado Salad
Makes 4 servings.

Get your chlorophyll fix in! I adapted this recipe from one I learned when I was working at the Tree of Life Rejuvenation Center in Arizona. If you’ve never tried kale like this before, give it a whirl. The creamy avocado, cool tomato and tangy olive combination make this salad a crowd pleaser.

  • 1 head kale, cut into small bite size pieces
  • 2 tablespoons fresh lemon juice
  • 1/8 tsp salt
  • 2 large avocado diced
  • 1 small crunchy cucumber cut into small dice
  • 1 tablespoon of macadamia nuts or Brazil nuts ground
  • 1 tomato, small dice
  • 3 tablespoons olives of your choice, pitted and chopped
  • 1 tablespoon of finely chopped cilantro
  • Optional: dash cayenne

Toss first four ingredients together in large mixing bowl with your hands, squeezing as you mix to wilt the kale, break down the fibers and coat the leaves with avocado. Add the remaining ingredients and mix together. Spoon serving onto a plate and enjoy.

Adina Niemerow, author of “Super Cleanse,” has studied holistic cooking and nutrition at schools around the world and has worked with wellness retreats and restaurants including The French Laundry in Napa Valley, California.