Very Kale-Fullsalad

2 tablespoons olive oil

4 cups kale, dinosaur or curly, ribs and stems removed

2 cups spinach, chopped

1 cup cherry tomatoes, chopped in quarters

8 ounces portobello mushrooms,

1 red onions, sliced

1 yellow bell pepper, deseeded and chopped

avocado, pitted, sliced in small chunks

1 cup chik peas

1 handful parsley, chopped

pine nuts, crushed

 

Directions: Slice the kale into medium sized strips. Put the kale in a large bowl, sprinkle a pinch of sea salt and drizzle olive oil over the kale. Massage the leaves with your hands until the leaves are darker in color, tender and fragrant; texture to your liking. Add remaining ingredients, minus dressing, toss gently. Then lightly drizzle dressing over the salad, toss to coat.

 

Salad Dressing

¼ cup olive oil

2 tablespoons Bragg Raw Apple Cider Vinegar

3 tablespoons Bragg Liquid Amino

1 tablespoon ginger, finely grated

2 teaspoons lemon juice

3 garlic cloves, minced

cayenne pepper, dash

pink himalayan sea salt

 

Directions: Add ingredients in a bowl, mix well or pour in a bottle and shake well.