Purple Kale and Spinach Salad

Ingredients

Dressing:

• 1 stalk celery, minced

• ½ onion, minced

• ½ lemon, juiced

• 1 tablespoon olive oil

• 1 teaspoon minced garlic

• 1 teaspoon ground black pepper

• ½ teaspoon salt

Salad:

• 7 leaves purple kale, chopped

• 1 cup fresh spinach, chopped

• 5 Caribbean lettuce leaves, chopped

• 1 tablespoon alfalfa sprouts

• ½ yellow bell pepper, minced

• ½ orange bell pepper, minced

• 6 pitted prunes

• 1 tablespoon sunflower seeds

• 1 teaspoon spirulina powder

• 1 teaspoon chlorella powder

• 1 teaspoon maca powder

1. Whisk celery, onion, lemon juice, olive oil, garlic, pepper, and salt together in a bowl until dressing is well-mixed.

2. Combine kale, spinach, and Caribbean lettuce in a separate bowl. Sprinkle alfalfa sprouts over kale mixture; add yellow bell pepper, orange bell pepper, prunes, sunflower seeds, spirulina, chlorella, and maca powder and mix well.

3. Drizzle dressing over salad while continually stirring until evenly distributed.

Nutrition Facts (per serving)