Mediterranean Rainbow Salad

Wash and roughly chop 2 cups of kale and 1 head of romaine lettuce, then toss them into a large bowl as the base of the salad. Add 4–6 slices of pickled beets, or more if you like. We pickle our own beets from the garden each year, but canned beets from the store work fine too. Drain and rinse the chickpeas, setting them aside while you prep the veggies. Stem, seed, and thinly slice 1 red pepper, and thinly slice half of a red onion into half-moon slivers. Slice 2-3 medium tomatoes into slices, then quarters. Cut a small head of broccoli into bite‑sized florets, slice half a cucumber into small pieces, and layer everything neatly over the greens. Top it off with about 20 drained olives and some petite artichoke hearts for extra flavor and texture. Finally, sprinkle on half a cup of chickpeas and a third of a cup of pomegranate arils.

Add the avocado slices right before serving to keep them perfectly fresh.

To make the salad dressing, add 1/3 cup olive oil, 1/4 cup fresh lemon juice, 3 tablespoons freshly grated Parmesan cheese, 1/4 teaspoon garlic powder, 1 tablespoon of honey if using, and 1/2 teaspoon oregano to a mason jar. Give it a good shake until smooth and slightly creamy. Season with salt and pepper to taste, adjust as needed, and drizzle over your salad just before serving.

Enjoy!