spring kale salad


2 large leaves kale, destemmed and chopped

1/2 cup cooked quinoa, mixed with cauliflower rice

1/2 cup roasted chickpeas

1/4 cup sliced red onion

1 carrot, sliced

1/4 cucumber, sliced

1/4 cup walnuts

1 tablespoon olive oil

1 teaspoon lemon juice

pink himalayan sea salt, to taste

pepper, to taste


Place all ingredients in a large bowl.

Using your hands, massage oil and lemon juice into the kale.

Serve immediately, or place in the fridge for later.


Time: 10 minutes