This salad is just in time for summer - best enjoyed with friends and served with your choice of lean protein or tofu. I promise it will make you feel good on the inside and will encourage glowing skin on the outside! Great for lunch or dinner, especially BBQ's as the weather starts to warm up!
2 handfuls of organic kale
1/2 large cucumber, sliced
1/2 ripe avocado, sliced
1 tablespoon crushed walnuts
8 baby tomatoes
50g Feta, sliced into bite sized cubes
1 pear, sliced
1/2 cup alfalfa sprouts
1/4 small red cabbage, chopped
3 baby carrots
Olive oil Himalayan rock salt
1. Cut kale into chip size pieces. Place on baking tray (with baking paper) and lightly drizzle with a tablespoon of olive oil, then sprinkle with rock salt. Bake in oven at 180 degrees for 10 minutes or until they start to become crunchy! (Make sure you keep an eye on them, it's pretty easy for them to become burnt).
2. Remove Kale chippies from oven.
3. Assemble your salad and combine all ingredients gently in a salad bowl
4. For the salad dressing, mix freshly squeezed orange with lemon juice and mix with olive oil. Aim for 50/50 oil and citrus. (50 - olive oil, 25 - orange, 25- lemon) Add some orange rind if you wish.