And just like that you’ve got yourself a scrumptious salad that works perfectly for lunch at work or as a starter before dinner.
2 cups of kale, chopped
2 cups of baby spinach
2 Roma tomatoes, roughly chopped
- Wash and prepare kale, baby spinach, dill and vegetables.
- Place kale and baby spinach in a large salad bowl.
- Add in chopped tomatoes and cucumber.
- Prepare creamy avocado dill dressing and drizzle on top.
- Serve and enjoy!
1/2 cup of unsweetened almond milk
1 small clove garlic, peeled and minced
1/8 teaspoon dried or 1/4 teaspoon fresh dill
2 grinds black pepper
2 tablespoon freshly squeezed lemon juice
Place all ingredients in a blender and process until smooth.