• 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.

photo by glutenfreewithib.com