INSTRUCTIONS: 1. Remove stem from Kale, rip Kale into small pieces. 2. Dice grilled Zucchini and grilled Eggplant. 3. Add all dry ingredients into one bowl. 4. Add Chimichurri Caesar Dressing and mix well. 5. Divide portions into 2 and serve
RECOMMENDED STORAGE: Store in a sealed container and refrigerate for up to 2 days.
SERVING SUGGESTIONS: serve with grilled meats or fish.