Kale Rainbow Detox Salad with Lemon Vinaigrette {vegan, gluten free}

1.	To make dressing: place lemon juice, olive oil, garlic, sugar, and salt in bowl; whisk together until combined and set aside.
2.	In a large bowl, toss kale, bell peppers, onions, and carrots together. Add dressing, cilantro, and parsley.
3.	Use hands to massage kale with dressing; this is important so that the kale absorbs the dressing. Place in refrigerator for 30 minutes to an hour to let flavors soak in.
4.	Before serving, toss salad again. Top with almonds and avocado. Makes 4 servings. Enjoy!

	Juice of 3 lemons (about 1/2 cup)
	2 teaspoons olive oil
	2 cloves garlic, minced
	1/2 teaspoon sugar, if desired to sweeten it up
	salt and black pepper, to taste
	2 bunches kale (about 6-8 cups), desteemed and finely chopped
	1 red bell pepper, diced
	1 orange bell pepper, diced
	1 yellow bell pepper, diced
	1 cup shredded carrots
	1/2 small red onion, diced
	1/2 cup chopped cilantro
	1/3 cup chopped parsley
	1/4 cup roasted almonds
	1/2 avocado, diced