Kale Summer Salad w/ a Lemon Dressing

Salad Ingredients

3 cups of fresh kale

Pomegranate seeds

1 diced apple

1 diced avocado

pumpkin seeds (or pine nuts)

Protein of choice (I used Trader Joe’s falafel!)

Lemon Vinaigrette

2 tbsp olive oil

1.5 tbsp apple cider vinegar

1 tbsp lemon juice

1 tbsp dijon mustard

1.5 tsp maple syrup

sea salt + pepper to taste

1. To assemble salad, add kale to a serving bowl and massage (with your hands) with a dash of lemon juice and olive oil to soften kale.

2. While kale is softening, add pumpkin seeds to a pan and lightly toast till golden brown. Pro tip: No oil is needed when toasting nuts/seeds as their natural oils keep them from sticking to the pan.

3. In a jar, add all vinaigrette ingredients and shake till well combined.

4. Top salad with pomegranate seeds, apple, avocado, pumpkin seeds and desired amount of dressing. I served with baked Trader Joe’s falafel and toasted sourdough bread.

5. Best when eaten fresh. Enjoy!