Ingredients:

  • 4 cups chopped kale, stems removed
  • 2 cups chopped romaine lettuce
  • 2 cups shredded red cabbage
  • 1 medium pear, thinly sliced
  • 1/2 cup pomegranate seeds
  • 1 medium orange bell pepper, diced
  • 1 large avocado, cubed
  • 1/3 cup extra virgin olive oil
  • 3 tbsp apple cider vinegar
  • 1 tbsp pure maple syrup
  • 1 tsp Dijon mustard
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper

Instructions:

  1. Place the chopped kale in a large mixing bowl. Drizzle with one tablespoon of the olive oil and a pinch of salt. Firmly massage the leaves for 2–3 minutes until they turn a deep, dark green and feel soft to the touch. Stir in the romaine and shredded cabbage.
  2. Add the diced orange bell pepper to the greens. Gently fold in the sliced pears and cubed avocado. Sprinkle the pomegranate seeds over the top.
  3. In a mason jar, combine the olive oil, apple cider vinegar, maple syrup, Dijon mustard, sea salt, and black pepper. Shake or whisk until the dressing is emulsified, then pour over the salad and toss gently to coat.