| 18 | 10 | 242 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 0 min | 3 |
| 1 1/2 cup | Kale (chopped ) |
| 1 1/2 cup | Spinach (chopped ) |
| 1/2 medium pepper(s) | Red bell pepper (peeled and chopped ) |
| 1/2 avocado(s) | Avocado (peeled and chopped) |
| 1 cup | Cherry Tomatoes (halved ) |
| 10 bean | Green/yellow string beans, raw (sliced into 1/2 inch pieces) |
| 10 medium | Baby carrots |
| 3 large | Radish (cut into bit sized pieces) |
| 1/3 cup | Blueberries |
| 1/4 cup hulled | Sunflower seeds |
| 1/4 cup | Tempeh bacon (chopped ) |
| 1/2 tsp | Salt (dressing ) |
| 1/4 cup | White wine vinegar (dressing ) |
| 1/2 whole lemon(s) | Lemon juice (dressing ) |
| 1 tsp | Sesame seeds (dressing ) |
| 3 drop(s) | Stevia sweetener, liquid (dressing ) |
| 1/2 tsp | Cornstarch (dressing ) |
| 1 dash | Black pepper (dressing ) |
Layer the salad ingredients any way you want. Put the dressing ingredients in a jar with a lid, or in a bowl, and combine well. Put the dressing on just before eating.
| Fruit | 0.2 |
| Meat Alternative | 0.6 |
| Vegetables | 3.1 |
