INGREDIENTS
2 1/2
heaping handfuls of kale
1 handful
baby arugula
1
tangerine, peeled and sectioned
1
tomato, sliced
1 cup
purple or white cauliflower, diced
1/3 cup
scallions, chopped
1/2
avocado, diced
2 tbsp
dijon mustard
1 tbsp
extra virgin olive oil
1/2
lemon, juiced
sea salt and black pepper,
rosemary or basil, chopped for garnish