Erewhon’s White Bean, Kale & Avocado Salad

Ingredience

Salad (serves 4)

350g bag of shredded kale

19oz can white kidney beans

1 lrg avocado

3 tbsp each: sunflower, pumpkin, and hemp seeds

Dressing:

juice of 1 lemon

1/4 cup EVOO

1 tbsp maple syrup

1 tbsp dijon mustard

salt & pep to taste

Salmon (serves 2) bake at 450 for 10-15 minutes:

1 tbsp tj’s crunchy chili onion

1 tsp chili powder

1/2 tsp each: smoked paprika, cumin, and garlic powder

salt & pep to taste

drizzle of honey