Kale Salad with Cucumber Noodles and Mango Ginger Dressing

Serves 2

• 1/2 head of Kale (about 6 Stalks)
• 3 Carrots (peeled and shredded)
• 2 Beets (peeled, cut in half and thinly sliced)
• 1 Cucumber (spiralized into noodles)
• 1 Cup Broccoli (well chopped)
• 1 Handful of Bean Sprouts
• 1 Handful of Basil (chopped)
• 1 Avocado
• 1/4 Cup of Sprouts Seeds (I used Living Intentions Pumpkin and Sunflower Sprouted Seeds with Ayurvedic Chili Blend)
• 1 Keitt Mango (see note above if you can’t find one.  Chop half of the mango and use the other half for the dressing.)
• 1 Small thumb of Ginger)

Salad

1. Wash kale, de-stem, cut into shreds and massage kale for 1-2 minutes to soften.  Place into a bowl.
2. Mash the avocado and mix into kale.
3. Add carrots, beets, cucumber, broccoli, bean sprouts, basil and mango into the bowl and mix well.

Dressing

1. Blend together the remaining half of the mango with the ginger.
2. Pour all over the kale salad and ENJOY! Xx

*** Note:  My pictures will not look the same as your meal because I didn’t mash the avocado into the salad until after I took the pictures to keep it looking pretty 😉