The Everyday Goodness Bowl

• Vegan
• Gluten free

• Produce

  • 1/2 Avocado
  • 1/4 cup Chickpeas
  • 1/4 English cucumber
  • 10 Grape tomatoes
  • 3 cups Kale
  • 1 Lemon, juice from large
  • 1 Lemon, Juice from
  • 1/8 Red onion

• Condiments

  • 1/2 tsp Agave nectar
  • 1 heaping tbsp Dijon mustard, spicy
  • 1 Dollop Hummus
  • 1 small handful Olives

• Baking & Spices

  • 1 Sea salt and pepper
  • 1/4 tsp Turmeric

• Oils & Vinegars

  • 2 tbsp Apple cider vinegar
  • 1/2 tbsp Olive oil

Found on theglowingfridge.com

Description

Ingredients

• 3-4 cups kale, de-stemmed and chopped (I used lacinto kale)
• juice from 1 large lemon (or 2 small lemons)
• 1/4 English cucumber, about 5 slices, chopped in half
• 10-12 grape tomatoes, cut in half
• 1/8 red onion, sliced
• small handful olives, chopped in half (I used green)
• 1/2 avocado, sliced
• 1/4 cup chickpeas
• Dollop of hummus (about 2 tablespoons)
• Optional add-ins: hemp hearts, sunflower seeds
• 2 tablespoons apple cider vinegar
• juice from 1 lemon
• 1 heaping tablespoon spicy dijon mustard
• 1/2 tablespoon olive oil
• 1/2 teaspoon agave nectar
• 1/4 teaspoon turmeric
• sea salt and pepper to taste

Directions

• After removing stems from kale, place in a medium-sized bowl and pour lemon juice from 1 lemon over kale. Mix lemon juice around to make sure all leaves are covered and set aside for about 5 minutes while you prepare the other ingredients. Doing this softens the kale. For the dressing, whisk together all ingredients in a small bowl and set aside. After all other veggies are chopped, you can start assembling the salad. In a salad bowl, add kale and top with cucumber, grape tomatoes, red onion, olives, avocado, chickpeas and hummus. Optional add-ins are hemp hearts and/or sunflower seeds! Pour dressing over salad and enjoy.