Spring Salad

Ingredients

For the dressing: 

• 3 tbsp olive oil 
• 2 tbsp Nonna Pia’s Apple Cider Vinegar 
• 1 tbsp Dijon mustard 
• 1 small clove of garlic, minced 
• 1 tbsp maple syrup 
• 1 tbsp rosemary, chopped 
• Salt and pepper to taste
   

For the salad: 

• 2 grapefruits 
• 4 cups kale, destemmed and thinly sliced  
• 4 cups purple cabbage, shredded 
• 2 large carrots, shredded 
• ¼ cup red onion, thinly sliced 
• 1 can chickpeas, drained and rinsed 
• 3 cans (170g) Ocean’s Solid Albacore Tuna, drained 
• 2 avocados, thinly sliced 
• 4 tbsp Feta cheese 
• ½ cup slivered almonds