Crunchy Kale Chip Salad

We hope everyone is having a great week so far! We made this filling rainbow bowl for lunch today. It is filled with avocado cubes, thinly shredded carrots, pine nuts, cut up cucumbers and cut up tomato wedges.

- 2 cucumbers

- 1 cup of shredded carrots (you can use store bought or use a Spirooli machine to cut the carrots thinly)

- 1/2 an avocado 

- 1 handful of pine nuts 

- Kale chips 

Here's the recipe to make these crunchy, garlicky chips:

- 1 Tsp olive Oil

- 1/2 Tsp Garlic Powder 

- A dash of Pink Himalayan Sea Salt

Preheat oven to 375 

Rip off the kale leaves from the stems 

Drizzle 1 Tsp of olive oil on the kale and rub it into the kale 

Toss 1/2 Tsp of garlic powder onto the kale and mix it into the kale leaves

Finally, crush up some pink Himalayan sea salt and mix it into the kale. Place the kale onto tinfoil and keep it in the oven until the kale leaves are starting to turn crispy!