• 1 bunch kale washed and chopped
• 1 red bell pepper chopped
• 1/2 cup dry roasted peanuts or cashews, chopped
• 8 oz. rainbow carrots julienned
• 1/2 bunch cilantro chopped
• 0.75 oz thai basil
• 1 ripe avocado sliced

for the dressing:

• 1/4 cup light olive oil
• 3 cloves garlic minced
• 3 tablespoons soy sauce
• 2 tablespoons water
• 2 tablespoons rice wine vinegar
• 3 tablespoons brown sugar
• 1 tablespoon sesame oil
• 1 tablespoon ginger paste
• 1 lime juiced
• salt & pepper to taste