THE RAINBOW SUMMER SALAD

INGREDIENTS :

1 bunch lacinto kale, chopped and drizzled with 1/2 tsp EVOO + juice of 1 lemon

1 C cherry tomatoes, halved

1 firm avocado, cubed

1 red bell pepper, chopped

1 fairly firm yellow mango, cubed

1 C blueberries

1 C shelled edamame

1 English cucumber, sliced

1/2 C cashews, toasted

1/4 C hemp seeds

Creamy Lemon Raspberry Vinaigrette:

2 lemons, zested + juiced

1 TBSP apple cider vinegar

2 TBSP raspberry jam (no sugar added)

1 tsp Dijon mustard

2 TBSP plain, unsweetened, plant-based Greek yogurt

salt and pepper, to taste

1-2 TBSP water, if desired to thin

INSTRUCTIONS :

1.Add kale to a large bowl and drizzle with lemon juice and a tiny amount of oil. Use your hands to massage the kale for 20-30 seconds until you can feel it get softer and more tender – I PROMISE you, you’re going to love it. Do NOT skip this step!

2.Add remaining toppings to bowl.

3.Add ingredients for dressing to a blender or whisk by hand until creamy.

4.Drizzle over salad and toss to combine! Sprinkle with hemp seeds.