California Avocado Superfood Salad

1. Slice kale and spinach into fine shreds. Place in a mixing bowl and with clean hands massage half of the olive oil into the shredded greens. Place on a serving platter or individual plates and sprinkle with a little of the salt.
2. Heat the remaining oil in a medium skillet on medium heat. Add the walnuts and stir to coat with the oil. Toast for 2 to 5 minutes, stirring frequently and being careful not to burn them. Remove from the pan and let cool slightly. (This step may be prepared ahead of time or may be skipped if you prefer not to toast the walnuts.)
3. Meanwhile arrange the blueberries, sweet potatoes, grape tomatoes and avocado slices on top of the kale and spinach, leaving space for the walnuts.
4. Add walnuts to the salad and sprinkle the remaining salt over all.

Variations: Top with grilled chicken or salmon

Serving Suggestion: Serve with your favorite vinaigrette dressing on the side.

Beverage Pairing: Sparkling water.