INGREDIENTS
a bunch of organic baby spinach
organic romaine lettuce, chopped
organic red cabbage, shredded
1/2 jalapeño pepper, sliced thin
1/2 organic english cucumber, chopped
1 avocado, diced
4 Jeff’s Garden Greek Peperoncinis, chopped
1 scoop Divina Pitted Kalamata Olives
1/2 block Violife Vegan Feta Cheese, chopped
DIAMANDIA Simple Dijon Vinaigrette
PROCESS
In a large bowl, add spinach. Clean and chop romaine lettuce, add to the bow. Using a mandoline, slice cabbage. Add to bowl.
Using a mandoline, slice jalapeno. Chop cucumber, peperoncinis. Add all to bowl.
Halve avocado, dice and add to bowl. Add kalamata olives. Add vegan feta. Top with DIAMANDIA Simple Dijon Vinaigrette.