Hearty Cranberry Kale Salad with Citrus Vinaigrette

* use organic ingredients

2 cups chopped kale, stems removed
2 tablespoons cranberries
1 chopped carrot
1/2 of avocado
1/2 cup garbanzo beans
1/4 cup almonds, roasted, chopped






Roasted Almonds: 
Set oven to 400 ˚ F, let oven heat up for about 10 minutes, then spread 1/4 cup of whole almonds on a cooking sheet. Bake for about 6-10 minutes until noticeable browning. Set aside to cool. Once cooled, loosely chop with knife, chopper, or in food processor.

Citrus Vinaigrette

1 tablespoon citrus olive oil
(replacer: 1 tablespoon olive oil + 1/2 tsp pomegranate, orange, or other highly concentrated, potent juice)
2 tablespoons pomegranate vinegar (replacer: red wine vinegar or champagne vinegar)
1/4 tsp salt
Pepper to taste

Wisk vinaigrette together
Toss with salad

Serves 1, or as an appetizer for 2