Ingredients:1 small handful cauliflower florets, chopped into small pieces½ bunch kale, de-stemmed and thinly sliced1 carrot, peeled and gratedSmall handful cilantro, washed and finely chopped 1 TB sunflower seeds 1 boneless, skinless organic chicken breast (optional)Dressing:½ avocado,
1 large avocado, largely chopped1 cup raw sauerkraut with juice1 clove of garlicPinch dried herbs for taste (parsley, oregano, basil, dill)
½ tsp. organic cold pressed extra virgin olive oil 1 tsp. lime juice 1 ½ Tsp. water ½ tsp. organic Dijon mustard ½ -1 tsp. organic honey (raw) or maple syrup Pinch pink Himalayan sea
2 cups green kale, thinly sliced1 large avocado, medium chopped½ cup cherry tomatoes½ cup yellow or orange bell pepper1 Tsp. parsley, mincedHoney Mustard Vinaigrette Salad Dressing½ tsp. extra virgin olive oil1 tsp. lime juice
2 cups chopped lettuce or other mixed greens -(Romaine lettuce, arugula, dandelion greens, kale, chard, butter lettuce)¼ cup grated carrot or grated raw beet½ cup chopped or sliced tomato, cucumber or jicama½ avocado, chopped½ cup
