This salad is such an easy way to up micronutrient intake! Make it at the beginning of the week and have a scoop for lunch with some rotisserie chicken or as a side with dinner. Kale doesn’t wilt like other salad greens, so it will keep in the fridge for multiple days! And it’s even better as the time passes, in my opinion 🤗 hope y’all love this one!

Yields: 6-8

Ingredients:
2 bundles of kale (curly or dinosaur), finely chopped
2 bell peppers, chopped
1/2 head Purple cabbage, chopped
2 large shallots, thinly sliced
Small bag of slivered almonds (~4 oz)
Honey lime vinaigrette: equal parts olive oil & lime juice, add honey and salt to taste

GET COOKIN’!

1. Make the vinaigrette in the bottom of a large bowl and set aside.
2. Wash and chop veggies.
3. Add everything to the bowl and mix well! Will keep in the fridge for 3-5 days!