Ah Kale, either you love it or you hate it.  I happen to love this leafy green.  My friend Kathleen recently made this delish salad and I had to get my hands on the recipe.  It was chock-full of veggies with a burst of lemony dressing.

Since I’ve been dreaming about it ever since, I went to the farmer’s market to gather some fresh veggies and get chopping.  I’ve included the recipe below with a link to the original.  Enjoy!

Kale Rainbow Detox Salad with Lemon Vinaigrette 

• For the vinaigrette:
  • Juice of 3 lemons (about 1/2 cup)
  • 2 teaspoons olive oil
  • 2 cloves garlic, minced
  • 1/2 teaspoon sugar, if desired to sweeten it up
  • Salt and black pepper, to taste
• For the salad:
  • 2 bunches kale (about 6-8 cups), desteemed and finely chopped
  • 1 red bell pepper, diced
  • 1 orange bell pepper, diced
  • 1 yellow bell pepper, diced
  • 1 cup shredded carrots
  • 1/2 small red onion, diced
  • 1/2 cup chopped cilantro
  • 1/3 cup chopped parsley
  • 1/4 cup roasted slivered almonds
  • 1/2 avocado, diced

1. To make dressing: place lemon juice, olive oil, garlic, sugar, and salt in bowl; whisk together until combined and set aside.
2. In a large bowl, toss kale, bell peppers, onions, and carrots together. Add dressing, cilantro, and parsley. Use hands to massage kale with dressing; this is important so that the kale absorbs the dressing. Place in refrigerator for 30 minutes to an hour to let flavors soak in.
3. Before serving, toss salad again. Top with almonds and avocado. Makes 4 servings.