INGREDIENTS
1
Bell pepper
1 cup
Carrots
1/4 cup
Cilantro, fresh
3 cups
De-stemmed kale
1 cup
Edamame
1 cup
Grapes
2 tbsp
Shallot
1/2 cup
Sweet corn
3 tsp
Dijon mustard
1 tbsp
Maple syrup
1 cup
Quinoa
1/2 tsp
Black pepper
3/4 tsp
Sea salt
2 1/2 tbsp
Champagne vinegar
1/2 cup
Coconut, flaked unsweetened
1/2 cup
Pecans
1/4 cup
Water, filtered