Eat the Rainbow KAle Salad

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Eat the Rainbow Kale Salad

Author: Riley Shaia

Ingredients

Salad

• 1 bag of shredded kale (Trader Joe's has a great organic option)
• 1 yellow pepper, diced
• 1 1/2 cup shredded carrots
• 1/2 head purple cabbage, sliced
• 2 cups broccoli florets
• 1 can (14.5 ounces) chickpeas, drained and rinsed
• 3/4 cup peanuts (roasted and salted)

Dressing

• 4 Tbsp peanut butter
• 1 Tbsp olive oil
• 1 lime, juiced
• 6 tbsp water
• 2 tbsp Dijon mustard
• 1 tbsp date syrup
• 1/2 tsp salt
• 1/2 tsp pepper
• 1 1/2 tsp garlic powder

Instructions

1. Salad: Toss all kale, yellow pepper, carrots, cabbage, broccoli, and chickpeas in a large bowl. Set aside.
2. In a small blender, add all ingredients for the dressing. Process until smooth and combined. Add dressing to salad and toss. Place in the refrigerator until ready to serve.
3. Can be stored in the refrigerator for several days.