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The Everyday Goodness Bowl


A big bowl of good-for-you vegan ingredients, with a simple, homemade dressing



For the Salad

  • 34 cups kale, de-stemmed and chopped (I used lacinto kale)
  • juice from 1 large lemon (or 2 small lemons)
  • 1/4 English cucumber, about 5 slices, chopped in half
  • 1012 grape tomatoes, cut in half
  • 1/8 red onion, sliced
  • small handful olives, chopped in half (I used green)
  • 1/2 avocado, sliced
  • 1/4 cup chickpeas
  • Dollop of hummus (about 2 tablespoons)
  • Optional add-ins: hemp hearts, sunflower seeds

For the Dressing

  • 2 tablespoons apple cider vinegar
  • juice from 1 lemon
  • 1 heaping tablespoon spicy dijon mustard
  • 1/2 tablespoon olive oil
  • 1/2 teaspoon agave nectar
  • 1/4 teaspoon turmeric
  • sea salt and pepper to taste


  1. After removing stems from kale, place in a medium-sized bowl and pour lemon juice from 1 lemon over kale. Mix lemon juice around to make sure all leaves are covered and set aside for about 5 minutes while you prepare the other ingredients. Doing this softens the kale.
  2. For the dressing, whisk together all ingredients in a small bowl and set aside.
  3. After all other veggies are chopped, you can start assembling the salad. In a salad bowl, add kale and top with cucumber, grape tomatoes, red onion, olives, avocado, chickpeas and hummus. Optional add-ins are hemp hearts and/or sunflower seeds!
  4. Pour dressing over salad and enjoy.


  • You can always add more or less of each veggie depending on what you have and to suit your taste! Makes one generous serving.


  • Serving Size: 1
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