INGREDIENTS
1
bunch green kale, deveined and thinly sliced
1 tbsp
extra virgin olive oil
1
lemon
2 tbsp
shredded Parmesan Cheese
1 cup
blueberries
1/4 cup
pomegranate seeds
1 cup
quartered and thinly sliced cucumbers
1/4 cup
shelled pistachios
3 tbsp
olive oil
2 tbsp
dijon mustard
1/8 tsp
kosher salt
1/8 tsp
freshly ground black pepper
1 cup
dry quinoa
1 tbsp
extra virgin olive oil
1
orange, juiced
1/4 tsp
kosher salt
1/4 tsp
freshly ground black pepper
1/4 tsp
Lawry’s Garlic Salt