…using dōTERRA oils! YUMMY! 1/2 lemon 1 toothpick swirl Basil Essential Oil Pinch of Salt 2 drops Lemon or Lime Essential Oil 1 Tbsp olive oil your preferred salad vegetables Into a quart size jar, squeeze 1/2 lemon and swirl in Basil. Add salt, olive oil and lemon or lime oils. Fill the jar with vegetables, adding firmest vegetables first then placing salad greens at the top. Refrigerate. Before serving, turn jar upside down and shake to disperse dressing.

Kale is great when it comes to make-ahead lunches. You can dress this salad in the morning, or even the night before, and the kale will still be firm and tender come lunch time. Keep the avocados in a separate container so they don’t get mushed in the salad and spoon them on top of the salad just before eating. A hardboiled egg makes a great stand-in for avocados, and I’ve used diced apples, diced pears, dried cranberries, or other seasonal or dried fruit. 6-8 ounces of kale (Tuscan or dino kale...