Dressing:

2 Tbs. Nutritional Yeast
2 Tbs. Dijon Mustard
2 Tbs. Almond (freshly ground)
Garlic- 3 cloves
1/4 cup water
2 Tbs. fresh squeezed lemon juice
1/2 tsp. Bragg’s
1 Tbs. olive oil
peper to taste

-Mix all together in blender to create a liquid-paste

Salad:
6 cups of Kale (chopped and stem removed)
head of romaine lettuce
cucumber (chopped)
2 avocado (sliced)

In a large bowl, massage kale with dressing.  Add chopped romaine and mix well.  Toss in cucumber and avocado.  Serve immediately and pepper to taste.

For a larger meal, prepare baked Gardein “chikin” strips in oven, chopped and toss into salad.