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  • 2-3 large handfuls of organic kale, washed and chopped
  • ¼ cup of cooked quinoa
  • 2-3 cooked baby beets, sliced (I used Love Beets!)
  • ¼-1/2 cup of mango, sliced
  • 1 tablespoon of roasted pumpkin seeds
  • ½ tablespoon of slivered almonds
  • Drizzle of your favorite Lemon Vinaigrette or mix together fresh lemon juice a drizzle of olive oil, sea salt and pepper for a quick dressing.
  • Sea salt and pepper to taste
  1. Place the kale into a large mixing bowl.
  2. Drizzle dressing and massage into the kale until completely marinated.
  3. Add in the rest of the ingredients and too until combined.
This salad is great leftover, even when pre-dressed!
Double or triple ingredients if making this salad for a group.
Clean Cleanse - if cleansing use lemon juice and extra virgin olive oil
Serving size: 1 Calories: 335 Fat: 7g Saturated fat: 1g Unsaturated fat: 6gCarbohydrates: 61g Sugar: 23g Sodium: 320mg Fiber: 12g Protein: 12g

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