Cucumber Dill Kale Salad

Ingredients:
2 x 14 oz. bag kale slaw
OR roughly 8+ cups of salad greens such as:
4 c. kale, chopped
2 c. white or purple cabbage, shredded
2 c. Brussels sprouts, thinly sliced with mandolin

Then add:
1 long English cucumber, sliced
1/2 c. red onion, finely sliced
1 c. frozen edamame beans, thawed 
1 c. sliced almonds or other nuts
1/2 c. Dill Olive Oil
1/2 c. Apricot White Balsamic

Other toppings of choice: sliced avocado, mango slices, craisins, sesame seeds, crispy onions, mandarin oranges

Add kale slaw (or 8 cups of salad greens), along with cucumber, red onion, edamame, and sliced almonds to a large salad bowl.

Vigorously shake Dill Olive Oil and Apricot White Balsamic in a jar or cruet and pour over salad. Toss salad to combine and add other toppings of choice just before serving.

Serving idea: Prepare asian noodles of choice and fully cool. Plate immediately with this salad on top. A beautifully refreshing lunch or summer supper!