Confetti Kale Salad

  • 4-6 leaves curly kale
  • 1/2 cup olive oil
  • 1/4 head purple cabbage
  • 1 cup yellow bell pepper, diced
  • 2 tablespoons red onion
  • 1 tablespoon agave
  • 1 tablespoon dijon mustard
  • 1/2 lemon juiced
  • 1 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  1. Wash and dry kale. Strip leaves from stem and rip into smaller bite-sized pieces. Massage the kale by squeezing in fists until it takes on a greener, more cooked appearance.
  2. Add shredded purple cabbage and diced bell peppers to kale.
  3. For dressing: place oil, onion, agave, mustard, mustard powder, lemon juice, garlic powder, salt and pepper in a high-powered blender and blend until smooth. Pout over salad when ready to serve.

*Makes four servings.

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