Kale, Quinoa, Garbanzo Bean Salad

I love love love kale and lately, have been experimenting with different salad and sauteed variations of the vegetable. Below is the recipe for a salad I made a few weeks back that I'm calling 'kale quinoa garbanzo bean salad'. It's so full of flavor and super nutrient rich. Give it a try!

Salad
2 or 3 cups diced organic kale
1 can organic garbanzo bean
1 1/2 cup purple cabbage
1 cup cooked quinoa {cook according the package instruction}
1/4 cup thinly diced red onion
1 small avocado
1/4 cup chopped cashews
sprinkling of feta if desired {if you prefer the salad vegan or daily free, you can omit the feta and it's still delicious}

Dressing
4 tablespoons extra virgin olive oil
2 1/2 tablespoons aged balsamic vinegar
1 teaspoon deli or stone ground mustard
1 teaspoon honey
1 small garlic clove thinly grated
salt and pepper to taste

Place all the salad ingredients in a large bowl except for the avocado and feta, we will add those later. In a small bowl, whisk the dressing ingredients together with a fork until combined. Then pour the dressing over the salad and thoroughly coat the salad. Lastly, add the avocado and feta on top.

Enjoy!