• 5 mini tri color potatoes
• 2 1/2 teaspoons olive oil + 1 tablespoons
• 2 1/2 ounces Nature's Greens® Tuscan Kale (half of this bag)
• 2 teaspoon lemon juice, divided
• 1/2 avocado 
• Salt (optional)
• Pepper (optional)
• Rosemary (optional)

1. Preheat oven to 400 F. Thinly slice the potatoes (stop 1/4 inch from the bottom). Drizzle with lemon and olive oil. Sprinkle with salt, pepper or rosemary (optional) and bake for 30 minutes.

2. Massage kale with remaining olive oil and lemon juice.

3. Place kale in bowl, cut avocado in half and place on bed of kale with potatoes.

Recipe courtesy of @namasteupbeet.