Ingredients

• 4 cups kale, de-stemmed and chopped
• 1 bunch of purple asparagus
• 2/3 cup cooked quinoa (prep ahead of time)
• 1/2 cup toasted almonds, whole or sliced
• 2 tbsp hemp seeds
• 1/2 cup dried cranberries
• Vinaigrette dressing
• 1/4 cup apple cider vinegar
• 1/3 cup olive oil
• 2 tsp dijon mustard
• 1.5 tbsp maple syrup or honey
• 1/2 tsp salt

Method

To make the vinaigrette dressing, put all ingredients in a large jar, pop the lid on and shake until everything is combined. 

Store in the fridge.

Roughly chop the kale, get rid of the stems.

Thinly slice asparagus on the angle. In a large bowl, add in the kale and 3 tbsp of dressing. Use hands to massage dressing into the kale to soften it.Add the quinoa, almonds, hemp seeds, asparagus and cranberries. Squeeze lemon juice over the top and

lightly toss to combine. Serve with dressing on the side and add to taste.