Greek / Italian Salad

A clean-out-the-fridge salad with a Greek and Italian flair.

Serves: 1-2

Ingredients

• 1 cup baby kale

• 1 cup arugula

• 1/2 cup red cabbage, shredded

• 1/2 cup cannellini beans

• 1/4 cup English cucumber, sliced

• 1/4 cup cherry tomatoes, sliced

• 6-8 Kalamata olives

• 1/4 avocado, sliced

• Handful flat-leaf parsley, torn

• 1 Tbsp pumpkin seeds

• 1/2 lemon, juiced

• 2 Tbsp extra virgin olive oil

• Pinch Himalayan pink salt

Instructions

1. Combine all greens and cabbage in the base of a bowl.

2. Add in beans, cucumber, tomato, olives. Lay avocado on top.

3. Top off with parsley and pumpkin seeds.

4. Dress with lemon, olive oil and pink salt.

Notes

• I highly recommend using fresh cabbage instead of the bagged type. It’s so easy and affordable. Just buy an organic red cabbage, peel off the outer leaves and thinly slice a few layers off to add to the salad. You can also use a mandolin if you have one. Store the whole cabbage in a bag in the fridge.

• Get creative with the lettuces you use! I prefer the peppery taste of the arugula and the flavor of the kale. But you can also use spinach or romaine.