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Kale and Arugula Salad with Pistachios
from the kitchen of Sharmagne Leland-St. John

Kale (eyeball it)
Arugula (eyeball it)
Celery hearts, to taste
2 Persian cucumbers, sliced
1 avocado, sliced
1 handful pistachios, shelled and salted
Trader Joe's Goddess dressing

Take approximately one handful of kale per person.
Sprinkle a generous amount of arugula over the top
of the kale. Chop the celery hearts, including the
leafy green parts. Add the sliced cucumber and
sliced avocado. Toss, then add the pistachios and
the salad dressing, sparingly. Do not drown the
greens. Toss again and serve.


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