Lemon Kale and Quinoa Salad with Shrimp

Ingredients:

• 1 large bunch kale, shredded finely
• 1 cup cooked quinoa
• 12 shrimp, cooked and chopped in half
• 1 cup canned chick peas, drained and rinsed
•  2 large carrots, shredded
• 1/2 red onion, chopped finely
• 1 bunch fresh cilantro, chopped
• 1/4 cup Milanese Gremolata Olive Oil
•  1/4 cup Sicilian Lemon Balsamic Vinegar
•  Salt and pepper to taste

Instructions:

1. Toss all ingredients in a large bowl. This salad will keep in the fridge for 4-5 days and keeps getting more and more tasty!