• 4 bunches (1lb) Leafy green kale Remove stems, chiffonade (stack leaves, roll them and slice thinly creating thin ribbons).
• 1 cups Parmesan cheese, low fat If you do not eat dairy, use plant-based parmesan cheese or nutritional yeast for a cheesy flavor.
• 3 bunches Scallions, finely chopped (2 cups) A sweet onion can be used as well, finely chopped.
• 6 stalks Hearts of palm, sliced width wise (2 cups) You can omit if you do not like hearts of palm. These are very filling and low cal.
• 1 cup Raisins You can also use currants or golden raisins, if you prefer
• 1 cups Pine nuts, toasted (or sunflower seeds) Spread on foil and toast in a small oven or toast in a pan. Keep an eye out as pine nuts burn easily.
• 4 6 oz sizes Grilled chicken breasts, fish or tofu Optional protein

Dressing

• 1 cup Squeezed lemons
• 1/2 cup Extra virgin olive oil
• 2-3 cloves Garlic, chopped
• 2 tbsp Brown mustard Optional
• Himalayan pink salt & freshly ground pepper To taste