Very Vibrant Rainbow Salad


3 large bunches Kale, de-stemmed and chopped
1 yellow bell pepper, diced
1 orange bell pepper, diced
1 English cucumber, diced
1 pint cherry tomatoes, quartered
2 green onions, sliced thin
16 blueberries
4 tablespoons olive or avocado oil
Juice of one lemon
1 clove garlic, chopped
Zest of one lemon
Sea salt and black pepper, to taste


In a large salad bowl combine the kale with bell pepper, cucumber, tomatoes, green onions, blueberries, olive (or avocado) oil, lemon juice, and garlic.

Divide between four salad plates, season with salt and pepper, and garnish with fresh lemon zest.

Serves 4

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