INGREDIENTS
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

INSTRUCTIONS

  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.

NOTES
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

NUTRITION INFORMATION
Serving size: 1
Calories: 335
Fat: 7g
Saturated fat: 1g
Unsaturated fat: 6g
Carbohydrates: 61g
Sugar: 23g
Sodium: 320mg
Fiber: 12g
Protein: 12g