Organic Ingredients:

• 3 Tbsp Lemon Juice about 2 lemons, juiced
• 1 clove Garlic minced
• 1/4 tsp Kosher Salt
• 1/8 tsp Black Pepper
• 1/4 cup Extra Virgin Olive Oil
• 1 large carrot shredded
• 1 cucumber diced
• ½ cup of cooked quinoa
• Monk Fruit optional
• 6 oz Fresh Kale (your choice) about 4 cups rinsed and chopped into bite sized pieces
• 1 15 oz can Chickpeas rinsed and drained –reduced sodium and BPA free

Directions:

1. In a bowl, whisk together Lemon Juice, Garlic, Salt, and Pepper.
   

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2. Slowly drizzle in Olive Oil, whisking until creamy. Cover and refrigerate until ready to serve.
   

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3. **NOTE: If the vinaigrette is too lemony for your liking, add small amounts of Monk Fruit to adjust the flavor.
   

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4. Pour lemon vinaigrette over Kale and firmly massage until kale begins to soften and all surfaces are coated.
   

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5. Gently fold in the Carrots, Cucumbers, Quinoa and Chickpeas. Serve immediately.

This makes four 1 cup servings. Great as a prepared snack on the go. Bisphenol A, BPA, is a synthetic estrogen found in the epoxy coatings of food cans and plastic that has been linked to many health problems.