About the Recipe
This kale salad is the basis I often use to create a healthy lunch. It is super versatile and can be easily switched up with other vegetables, and even fruit you might have in the house. The secret is to dice all the ingredients into small 1/4 inch pieces. Often I add grapes, apples or red pepper for variety.
3 cups finely chopped kale leaves-tough ribs removed
1 diced carrot
1 diced small cucumber
1 diced tomato
1 diced avocado
1/2 cup pepitas (or pumpkin seeds)
Apple cider vinaigrette
1 tablespoon Dijon mustard
1 tablespoon apple cider vinegar
1 teaspoon honey
2 tablespoons olive oil
Mix salad ingredients in a large bowl
For the vinaigrette, place ingredients in a lidded jar and shake vigoursly until combined.
Pour vinaigrette over salad and toss to combine.