I had a tonne of leftovers and veggies that needed to be eaten today. I was also in a big rush to make my lunch because I spent over an hour (at 6am!) making a dairy,sugar and gluten free chocolate pie to serve at my family dinner this weekend.

I was a little wary that this salad was going to be a bust but it actually turned out pretty darn tasty.

Ingredients:

1 cup or so of Massaged kale (lightly dressing with olive oil and fresh lemon)

1/2 a cup or so of leftover (cooked but cold) red lentil rotini

1 yellow heirloom tomato

2 inch piece of zucchini, raw and sliced

1 mini red pepper, seeds removed, chopped

seeds from 1/2 pomegranate

1/2 avocado

a dollop of jalepeno sauce…I’m sure it’s obvious by now if you’ve read some of my recipes. I LOVE spicy food. This, of course, is optional.

The combo of sweet from the pomegranates and peppers, creamy from the avocoado, acidic from the lemony kale & tomato and spicy from the jalepenos made this salad bursting with flavour. The lentil rotini adds some protein and made this salad super filling.

Yes to cleaning out the fridge! Food wasting is seriously frowned upon in my house.