2 cups chopped Kale
Grilled Chicken, chopped
¼ cup edamame, cooked
Roasted red peppers, chopped
1/4 cup cooked quinoa
Handful or raw or sprouted sunflower seeds
1 Tbsp Olive Oil
1 Tbsp Apple Cider Vinegar
½ tsp of honey
Salt & pepper
Fresh ground pepper
Optional: fresh lemon juice
Drizzle small amount of olive oil on kale and massage the leaves with your hands. Let sit for a few minutes so leaves soften and turn bright green. Can also add fresh lemon juice.
Combine oil, vinegar, honey, salt & pepper in a small bowl or shaker.
Top kale with chicken, edamame, red pepper, quinoa & sunflower seeds..
Pour dressing on salad and toss to combine.
Sprinkle with fresh ground pepper.
Kale does well in the fridge for 1-2 days even with dressing so make enough for leftovers.