Ingredients:

• 1 cup purple kale, chopped

• 1 cup green kale, chopped

• 1/2 cup shredded carrots 🥕

• 1/2 cup sliced cucumbers 🥒

• 1/2 cup shredded beets (raw or lightly roasted)

• 1/2 cup cherry tomatoes 🍅, halved

• 1/2 cup peas (fresh or thawed frozen)

• 1/2 cup diced jicama (optional for crunch)

• 1 cup lettuce 🥬 (your choice: romaine, green leaf, etc.)

• 1/2 cup cooked shredded chicken (optional for added protein)

For the dressing:

• 2 tablespoons olive oil

• 1 tablespoon lemon juice (or apple cider vinegar)

• 1 teaspoon honey or maple syrup

• 1 teaspoon Dijon mustard

• Salt and pepper to taste

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Instructions:

1. In a large bowl, add the purple kale and green kale. Massage gently with a few drops of olive oil for about 1-2 minutes to soften.

2. Add the shredded carrots, sliced cucumbers, shredded beets, peas, jicama, lettuce, and tomatoes.

3. If using, add the shredded chicken on top.

4. In a small jar, whisk or shake together the olive oil, lemon juice, honey, Dijon mustard, salt, and pepper until well combined.

5. Pour the dressing over the salad right before eating or pack it separately to keep everything fresh.

6. Toss and enjoy!