I’m going to get to the point real fast for you:

This salad is bomb, so make it

I came up with the recipe on the spot when I had nothing else to eat. It’s a great lunch, and perfect side dish with chicken or salmon. You can also just enjoy the pure vegetarian dish this is

Ingredients:

• 1 handful of baby spinach
• 1/2 cup chopped kale (Tip on Kale Prep)
• a drizzle of honey (or just a teaspoon)
• 1 teaspoon of vinegar (I used white wine vinegar)
• 1/2 – 1 teaspoon of freshly ground black pepper
• 1/4 cup chopped almonds, raw or toasted in a pan
• 1-2 handfuls of cherry tomatoes (I like to use about 8 or 9)
• 2 tablespoons of crumbled feta cheese
• 2 or 3 fresh basil leaves (chopped), optional

Instructions:

1. Combine the spinach and kale in a bowl. Mix together to form an even disbursement.
2. Drizzle the honey over the mix, then add the vinegar and ground black pepper. Mix again.
3. Add the cherry tomatoes, feta, and almonds, this time mixing gently to avoid making a feta cheese disaster.
4. Serve, topping it with fresh basil if available.

OR:

1. Throw it all in a bowl, mix it up and eat it!

Either way, you’ll enjoy it.