- 3 cups kale, chopped
- 3 cups romaine lettuce, chopped
- 2 chicken breasts, cooked and chopped to bite-sized pieces
- 1/3 cup pine nuts
- 1 cup fresh blueberries
- dash of sea salt
- 2 lemons, freshly squeezed
- 2 Tbsp avocado oil
- 1 tsp apple cider vinegar
- 1/4 tsp sea salt
- 1/8 tsp coarse ground pepper
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In a large mixing bowl, add the chopped kale. Add a dash of sea salt and massage the kale until it becomes softer. (This will make it less bitter to eat and easier to chew.)
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Next add the chopped romaine lettuce, pine nuts, chopped chicken breasts, and blueberries.
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Add the lemon vinaigrette and toss the salad until everything is evenly coated. Serve.
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Add the freshly squeezed lemons, avocado oil, apple cider vinegar, sea salt, and pepper to a small bowl. Using a whisk or the milk frother, mix the dressing together. Whisk until the apple cider vinegar and oil mix together, or with the milk frother stir for 5 seconds, about 2 bursts. Add to the salad.
If you're meal prepping this salad, divide it evenly into airtight containers and keep in the fridge. Will keep in the fridge for up to 5 days.