gluten free | vegetarian | soy free | nut free | egg free

20 minutes or less | batch prep

What You’ll Need:

For the Salad:

1 bunch kale, torn from stem & torn into small pieces OR 1 (5-7oz) bag baby kale

½ bag baby arugula (about 3.5 ounces)

1 bunch parsley, chopped

.25 ounce container fresh mint, chopped

1 cucumber, chopped

1 pint cherry tomato OR 2 large tomatoes, chopped

1 1/2 c grapes, halved (about 1/3 pound)

3-4 ounces Sharp Cheddar Cheese, shredded

½ c sunflower seeds, roasted & unsalted

For the Dressing:

3 cloves garlic, minced

juice of 1 lemon

½ c olive oil

1/8 c red wine vinegar

1 tsp Dijon mustard

Sea salt to taste

If using a bunch of kale, tear from stem in small pieces & massage (literally!) through your fingers as you drop into a large salad bowl.

Combine remaining greens & herbs with kale, toss to combine. Prepare remaining salad toppings, adding to salad bowl, or equally into (4) smaller Tupperware containers for easy grab & go lunches throughout the week.

Combine dressing ingredients in a small food processor or blender. Toss with salad just before serving.

Serves 4.