Mango Kale Salad w/ Cilantro Dressing

 Adapted from Half Baked Harvest!

Ingredients:

• Kale
• Shredded cabbage (~6 cups total with the kale)
• some micro greens (if you have them)
• diced mango (fresh) ~1 cup
• ~4 mini bell peppers sliced
• ~2 corn cobs, corn cut off (raw or grilled)
• 2 avocados, diced
• 1/4 c toasted sunflower seeds
• cotija or feta crumbled (if doing dairy)

Dressing

• 2 c or 1 bunch of cilantro
• 1/2 c of basil
• 1/4 c lime juice (or 2 limes)
• 1 jalapeno (no seeds)
• 1/3 c olive oil
• ~1/4 c tahini (I do a little less)
• 1 tsp honey
• salt / pepper

Mix the dressing in a cuisinart. 

Arrange the salad with components on top of the greens, then toss to serve!

Mussels

 Ingredients

• 2tbsp olive oil
• 2garlic cloves
• Pinch of crushed red pepper
• 4pounds mussels, cleaned
• ¼cup white wine or water
• 1baguette
• 1cup roughly chopped parsley

Instructions 

• Using large pot, heat garlic oil and red pepper on medium
• Add mussels, stir, lid on, high heat 2 min
• Stir, lid back on, 6-8 more min
• Add parsley and serve!