Marinated Chard & Kale Salad

A fabulous salad, reminicent of traditioanl spinach salad but yummier... - by Leah MacKinnon

Ingredients:
1 large bunch fresh kale
1 large bunch fresh chard (or any other green, such as collar, beet greens, etc)
1 medium red onion, sliced very thin
2 cloves garlic, minced
2 medium avocados, diced
1 medium zucchini, julienned
10 shitake mushrooms (or white will do in a pinch), sliced thinly
dash of cayenne, optional

Marinade:
3/4 cup olive oil or flaxseed oil
1/2 cup fresh lemon juice
1 tsp sea salt

Method:
1) Cut out stems of kale and chard, roll leaves up and cut into small pieces.
2) In large bowl, pour marinade over leaves and mix well. Mix rest of salad ingredients into bowl.
3) Allow marinade to sit for 1+ hours (leaves will soften over time).
4) Keeps well, sealed, in fridge for 5 days.
5) For creamier dressing, blend ad additional avocado into marinade. For variety add ginger to marinade, seeds/nuts to top when serving.