1.To start thoroughly wash the kale, bell pepper, carrot and edamame.Chop up the kale into bite size shreds, removing the stalks in the process. Place the kale into a large bowl and sprinkle it with 1/2 teaspoon of salt. Toss it all with clean hands, squishing the kale to release the aroma and to mix it well with the salt.Next, grate and shred the carrot and add it to the bowl.After, pit the avocado, dice it up along with the bell pepper and red onion and toss everything into the bowl containing the kale.
2.Then, chop the fresh basil and cilantro and add them to the bowl.Now Just add the edamame and some toasted sesame seeds for garnish, and give the salad a good toss.To toast sesame seeds, simply heat up a medium skillet over medium heat and roast the sesame seeds for 5 minutes, or until they become fragrant and toasted in color. Make sure to shake the skillet as they are cooking to ensure even browning.Proceed to dress the salad with some of the cannabis-vinaigrette, making sure to medicate according to personal needs and tolerances.After dressing the salad give it one last toss to make sure it well mixed