Vegan Kale Salad

subheading: The Base:

1 bunch (6 to 9 leaves) curly kale or Swiss chard (red or white), or a combination

1 cup (240 ml) mixed baby salad greens, bite-sized romaine lettuce, bite-sized butter lettuce, arugula (rocket) or a combination

subheading: Crunchy Veggies:

1 medium carrot, grated

1 medium beet, grated

1 rib celery, diced

½ red, yellow or orange pepper, diced

subheading: Fresh Herbs:

½ cup (120 ml) of at least 2 types of coarsely chopped fresh herbs (my favorites are dill, basil, mint, flat leaf parsley and cilantro)

subheading: Nuts/Seeds:

½ cup total of any combination of fresh nut pieces and seeds (my favorite combinations are walnuts or pecans and hemp seeds; walnuts or pecans and sunflower seeds; almonds and pumpkin seeds)

subheading: The Crucifers:

2 cups (480 ml) total of any of the following (or any combination)

finely shredded white or purple cabbage

broccoli

cauliflower

subheading: Fruit:

1 apple or pear, cored and diced; or 1 cup fresh blueberries or strawberries; or 1 avocado, peeled, cored and diced; or ¼ cup goji berries or golden berries; or 1 cup diced fresh pineapple

subheading: Other Add-Ins (all of these are optional):

½ fennel bulb, sliced thin

4 to 6 radishes, sliced in half-moons

⅓ cucumber, sliced in half moons

handful of grape or cherry tomatoes, cut in half

handful of sprouts (my favorites are sunflower, pea, or alfalfa sprouts)

subheading: Dressing:

½ tsp (2.5 ml) fine sea salt

2 Tbsp -¼ cup (30 to 60 ml) extra virgin olive oil, preferably organic

juice of ½ large lemon, to your taste

Directions at rickiheller.com

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