Ingredients

• 1 Bunch Spinach
• 1 cup Broccoli, cooked and cooled
• 2 cups Blueberries
• 1 English Cucumber sliced
• 1 Avocado
• 2 Beets, chopped

Basil Balsamic Dressing

• 1/4 cup olive oil
• 1/4 cup lemon juice
• 6 tbsp balsamic vinegar
• 1 1/2 cups fresh basil
• sea salt to taste
• black pepper to taste

Instructions

1. Add all dressing ingredients to a blender and pulse until basil is chopped fine.
2. Cut the spinach into bite-sized pieces. Pour dressing on the spinach and broccoli, and massage the dressing into them. Refrigerate the salad covered for at least 1 hour, but optimally 4-6 hours.
3. Add the rest of the ingredients into the salad and serve.

**The salad is great on days 2 and 3 because the kale and beets stay firm and soak in the flavors of the dressing.