I love using up what I have in my fridge so food isn’t wasted and I created this because of what was left in my fridge.  The balance between all the flavours was really nice and the maple in the dressing added a nice touch.  I am not a salad kind of girl so I try creating ones that are a little heartier. I love using kale because I can keep the extra without it going soggy but feel free to use any lettuce alternative if you prefer.  I hope you guys enjoy it. 

Serves 2
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Prep Time
10 min
Total Time
10 min
Prep Time
10 min
Total Time
10 min
  1. 1 bunch of kale washed and chopped
  2. 1 handful of sunflower seeds per salad
  3. 1 pink grapefruit, chopped
  4. 1 handful of blackberries
  5. 1 handful of micro greens of your choice
  6. 1/3 of a cup of quinoa cooked
  7. 2 tbsp of olive oil
  8. 1 tbsp of balsamic vinegar
  9. 1 tsp of maple syrup
  10. Sea salt and pepper to taste
  1. Cook the quinoa while getting the veggies ready.
  2. Add chopped kale to a bowl or plate.
  3. Add the cooled cooked quinoa, micro greens, sunflower seeds, grapefruit and blackberries to the kale.
  4. Add dressing per desired taste
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