• 4 large leaves kale sliced chiffonade and blanched (I used black kale)
• handful spinach stems removed, sliced chiffonade
• 1 small head Boston or bibb lettuce cored and roughly chopped
• 1 bunch asparagus tender ends only, cut into 2" pieces (blanched, if desired)
• 2 scallions thinly sliced
• 1 avocado cubed
• 3 radishes thinly sliced
• 4 ounces smoked salmon, chopped or flaked
• 1 orange supremed and sliced (I used Cara Cara; use what's available)
• 1 palmful dried cranberries or pomegranate arils when in season
• 1 cup cooked quinoa - great use for leftovers or sub 1 cup prepared lentils or chickpeas
• goat cheese crumbled, for garnish
• pepitas roasted pumpkins seeds for garnish
• salt and freshly ground black pepper

for the lemon vinaigrette

• 2 tablespoons freshly squeezed lemon
• 1 tablespoon honey
• 1 tablespoon white wine or champagne vinegar
• 1 teaspoon Dijon mustard
• 1/4 teaspoon salt
• 2 tablespoons extra virgin olive oil