• 1–2 large bunch(es) curly kale (purple or green – which ever you like)
• 1/2 lemon, juiced + divided in half
• 1 pinch each salt and pepper
• 1 teaspoon olive oil
• 2 chicken breasts, grilled + sliced thinly
• 1/2 lb. strips of bacon, cooked very crispy + crumbled
• 1/4 cup walnuts
• 1 medium cucumber, sliced thinly
• 1 small bunch fresh dill

Dill Ranch Dressing

• 1 tablespoon minced shallots
• 1 teaspoon fresh dill
• 1 teaspoon dried dill
• 1 teaspoon onion powder
• 1 large garlic clove
• 1/3 cup unsweetened coconut cream or top part of coconut milk
• 1/3 cup avocado mayo
• 1 tablespoon olive oil
• 1 pinch each salt and pepper
• juice from 1/2 of lemon (use only 1/2 of the 1/2)
• 1–2 teaspoons hot water (add 1 teaspoon first)

Mix all of the dressing ingredients in a blender until smooth. Add more hot water if you want to thin it out a bit. Pour into glass jar with lid and place in your refrigerator, until needed.