Guest Blogger: Elizabeth Rider’s CHOPPED MEDITERRANEAN KALE SALAD
Elizabeth Rider is an energetic health coach, who helps other health coaches find their sweet spot. She’s a marketing talent, and a sweetheart of a gal. Here’s her delicious Kale Salad, sounds good, doesn’t it?
Preparation
1. Rinse and prepare all produce.
2. In a large salad bowl, add the beans, veggies and herbs then drizzle with the lemon juice, vinegar and olive oil. Add sea salt & pepper to taste and toss well to combine.
3. If you can, let sit at least 15 minutes to let the flavors come together. Store in an airtight glass container up to 5 days in the refrigerator.
Tip: When chopping the veggies the idea is to make them all about the same size as the garbanzo beans.
Learn more about cleaning up your diet and Elizabeth Rider at elizabethrider.com and join her community on Facebook.
