INGREDIENTS:

1 head Russian red kale, leaves or other mixed greens of choice, chopped
½ red bell pepper, cut into matchsticks
6 small radishes, thinly sliced
1 medium carrot, peeled and grated
½ small cucumber, peeled and thinly sliced
1 large ripe avocado, peeled and diced
1/2 can of garbanzo beans, rinsed and drained
1 large golden beet, roasted and chopped
½ raw walnut halves, chopped

Lemon-Parsley Dressing:

¼ cup + 1 tablespoon avocado oil or olive oil
¼ cup fresh lemon juice (1 large lemon)
1 clove garlic, minced
¼ cup packed fresh parsley leaves
2 teaspoons pure maple syrup
2 teaspoons stone ground mustard
A pinch of salt

Prepare the Lemon-Parsley Dressing:

In a small blender or food processor, add all of the ingredients for the dressing and blend until smooth and creamy. If you don’t have a small blender, whisking the ingredients together in a bowl works well, too.

NOTE: Pour the olive oil in slowly as the last ingredient while whisking.

Directions:

Wash the kale leaves ( remove stalks) or mixed greens under cold water and pat dry with a paper towel or use a salad spinner. Finely chop or tear the leaves and place in a large serving bowl.
Add the remaining ingredients to the serving bowl and add desired amount of dressing. Toss everything together to combine.