1 carrot, shredded
1/4 English cucumber, cut into circles and then quartered (this kind is more crunchy)
Chopped kale, or greens of choice
Artichoke hearts, I do about 1/2 cup
1/2 can wild planet tuna (sustainably sourced is important to me when I eat any animal product)
1 celery stock shaved or thinly chopped, I use a mandolin
Olive oil ~ 1 T
Balsamic ~1 1/2 t
1 t Dijon mustard
1/2 t garlic powder
HOW TO MAKE
Combine your carrot, celery, cucumber, greens into a bowl.Combine your dressing ingredients into a sealed container, and shake to combine.
Pour dressing into your bowl, and toss to combine. I use tongs to massage the kale together and soften it up.
Add in your tuna and artichoke hearts and toss again to combine.