Freestyle main course salad

Using leftover protein and leftover green never tasted so good!

2 cups

chopped parsley

4 cups

thinly sliced kale

1 can

chickpeas, or 2 cups cooked protein

large, red, yellow or green pepper, diced

1/2

red onion, diced

3 tbsp

red wine vinegar

chopped avocado

6-8

tomatoes, cut into chunks

3/4 cup

crumbled feta

3 tbsp

extra virgin olive oil

In a large bowl toss together the kale and parsley.
Drizzle with oil and toss well.
Add protein, pepper and onion, toss well.
Drizzle with vinegar and toss well.
Add avocado and tomatoes and toss gently. Sprinkle with feta and toss gently, serve.