Italian Kale Salad

Prep: 15 minutes Cook: 0 minutes Total: 15 minutes Servings: 2-3


1 large Tuscan kale (strip leaves off stem and discard stems), finely chopped.
½ cup Cherry tomatoes cut into halves
1 avocado cut into small slices or squares
a few radishes, sliced
¼ cup pickles, chopped
½ cup sauerkraut with the liquid
¼ cup Kalamata olives, sliced in halves
½ cup marinated artichoke hearts
1 pouch of Patagonia seeds
½ cup organic sugar snap peas, chopped
Handful of chopped cilantro
Salt and freshly ground pepper

2 Tablespoons extra virgin olive oil
1 Tablespoon soy sauce (optional)


Mix all ingredients. Add dressing and toss.


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