1 head of green or purple kale, washed, de-stemmed, and julienned
2 ripe avocados
juice of 1 1/2 – 2 limes
1/2 tsp cumin
salt and pepper to taste
1 can black beans, drained and rinsed
red or yellow bell pepper, thinly sliced
red onion, thinly sliced
cherry or grape tomatoes, sliced in half or quarters
toasted pepitas
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