Rainbow Detox Salad

1.In a large mixing bowl, add the chopped kale, diced cucumber, shredded red cabbage, shredded carrots, halved cherry tomatoes, diced red bell pepper, diced yellow bell pepper, chopped red onion, diced avocado, and chopped fresh parsley.

2.In a small bowl, whisk together the lemon juice, extra virgin olive oil, apple cider vinegar, and Dijon mustard until well combined.

3.Pour the dressing over the salad and toss to coat all the vegetables evenly.

4.Season with salt and freshly ground black pepper to taste.

5.Serve immediately or refrigerate for up to 2 days.