For the Dressing:
1 clove raw garlic
2 avocados, peeled and pitted
1/4 cup freshly squeezed lemon juice
1 to 2 tablespoons water
Salt and pepper to taste

For the Salad:
1 bunch kale, stems removed, chopped into bite-sized pieces
1 cup grated carrots
1/2 cup pumpkin seeds
1 apple, cored and diced

Start by making the dressing. Place a clove of garlic in the food processor or blender and pulse until fine. Add in the avocados, lemon juice and a little water, along with dashes of salt and pepper. Blend. You want it to be a sort of thin guacamole texture or a slightly thick dressing. Taste and adjust salt and pepper; feel free to add a touch more water to thin it out if you like.

In a large bowl, combine kale, carrots, pumpkin seeds and chopped apple.

Pour the dressing on top and massage everything together well. Cover and let sit for 20 minutes or more in the fridge. Enjoy!