1 bunch kale, de-stemmed and roughly chopped

1 bunch fresh parsley, roughly chopped

1 Tbs. fresh mint, finely chopped

1 cup cooked quinoa

1 English cucumber, chopped

1 pint cherry tomatoes, sliced in half

1 small shallot, finely chopped

¼ cup fresh lemon juice

¼ cup olive or avocado oil

1 tsp sea salt

Toss the kale, parsley, mint, quinoa, cucumber, tomatoes, and shallots together. 

Whisk the lemon juice, olive oil, and sea salt together in a small bowl. Pour over salad and toss to coat.