Ingredients

• Ingredients Scale 1x2x3x 1 bunch kale, stems removed and julienned 1 large lemon, juice of 1 small red bell pepper, sliced 1/8 small red onion, sliced 1/2 cucumber, sliced 1/2 cup cherry tomatoes, sliced in half or campari tomatoes, quartered 1/3 cup kalamata olives, pitted 1 cup cooked chickpeas (garbanzo beans) dollop of hummus, optional (but so good!), to serve fresh chopped parsley, to serve Vinaigrette 2 tablespoons red wine vinegar (apple cider or white wine vinegar is ok too) juice of 1 lemon 1 heaping teaspoon dijon mustard 1/4 teaspoon dried oregano, optional 1 tablespoon extra virgin olive oil salt & pepper, to taste

Preparation

• Instructions Marinate the kale: Remove the stems from the center of the kale leaves, as least the thickest parts. Julienne kale leaves and place in a medium size bowl, add lemon juice, mix to coat the leaves and let set while you prepare the rest of the ingredients. The lemon juice will help soften the kale leaves. Toss every few minutes or so. Dressing: In a small bowl, add the ingredients for the vinaigrette. Whisk together until emulsified. It usually takes me about one minute, set aside. Assemble: Once you’ve prepped your other ingredients you’re ready to assemble your salad. In a serving dish, add kale and top with bell pepper, onion, cucumber, tomatoes, olives and chickpeas. Add your vinaigrette over top and a dollop of hummus anywhere you like. Serves 2 Store: Leftovers can be stored in the refrigerator for up to 3 – 4 days in a covered container.