Super Immunity Power Salad

Vegan, gluten-free, oil-free

Serves about 4 (or 8-10 as a side)


1 large bunch organic kale

15 oz. can garbanzo beans

1/2 cup thinly sliced red onion

1 cup sliced strawberries

1 cup blueberries

1/4 cup sunflower seeds

1/4 cup hemp hearts

{For the chia seed balsamic vinaigrette}

1/3 cup water

3 Tbsp. balsamic vinegar

1 clove finely minced garlic (or shallot)

1 Tbsp. chia seeds

1/4 tsp. salt


Make the dressing: in a bowl, whisk together all ingredients. The dressing will thicken a bit after sitting. (Tip: for an even smoother/thicker dressing you can pulse in a blender.)

Tear the kale into bite-size pieces. Place in a large bowl and lightly massage. Pour desired amount of dressing over top, and lightly toss to coat. (If you have any unused dressing, store in a covered container. It stores in the fridge for about 4-5 days.)

Rinse and drain beans. Add to kale.

Thinly slice onion, and strawberries. Add to salad with blueberries.

Sprinkle sunflower seeds and hemp hearts on top.

Keeps in the fridge for about 2-3 days.