Clarity Kale, Brown Rice & Avocado Medley.

For the Salad:

1 large kale, pick your favourite, finely chop

½ tablespoon coconut oil

Pinch of Himalayan sea salt

1 tablespoon freshly squeezed lemon juice

¼ purple cabbage, finely shredded

1 cup cooked basmati brown rice

1 ½ Granny Smith green apples, finely diced (eat the rest)!

1 avocado, diced

¼ cup blueberries, fresh

¼ cup dried cranberries or goji berries

½ cup toasted walnuts, coarsely chopped or slivered almonds

½ cup goat cheese crumbled (or non-dairy alternative)

For the Dressing:

½ cup coconut oil

4 tablespoons balsamic vinegar

2 tablespoons freshly squeezed lemon juice

2 teaspoons pure maple syrup or raw, unpasteurized honey (or your favourite sweetner)

4 teaspoons Dijon mustard (I love the crunch of whole grain Dijon)

½ teaspoon turmeric.

½ teaspoon dried rosemary, finely crumbled in your fingers

Himalayan sea salt and freshly ground black pepper, to taste

Garnish:

Ground chia seed or hemp seed

Splash of love

In a large bowl, add the kale, oil, salt, and lemon juice.

Massage the kale with your hands until the kale softens, about 2-3 minutes 2 Minutes.

Add the cabbage, cooked rice, apple, avocado, blueberries, dried cranberries, walnuts, and goat cheese. Gently toss.

To make the dressing.

Combine the oil, balsamic vinegar, lemon juice, maple syrup, mustard, turmeric and rosemary in a small bowl or jar. Whisk or shake until smooth.

Season with salt and black pepper, to taste.

Drizzle dressing over the salad and gently toss. Garnish liberally with chia or hemp seed. Serve immediately.