Salad with greens, grapes, and granola for breakfast

Ingredients:

• 1 small bunch kale, stems trimmed, leaves torn into bite-sized pieces (or 8 cups small kale)
• 2 limes
• 2 tablespoons unrefined coconut oil
• 0.5 cup natural plain yogurt
• 1 tbsp. apple cider vinegar
• 1 tbsp ground flaxseeds (optional)
• 1 teaspoon of honey
• 1 romaine lettuce heart, cut into bite-sized pieces
• 2 Granny Smith apples, cut into bite-sized pieces
• 1 cup white grapes, halved lengthwise
• 0.5 cup of your favorite granola
• 0.5 cup fresh parsley leaves

Preparation:

1. Place the cabbage in a large bowl, add the juice of 1 lime and a large pinch of salt, and massage the juice and salt into the cabbage with your hands. Let it sit in the refrigerator overnight to soften the cabbage.
2. Melt the coconut oil in a small microwave-safe bowl, stirring in 30-second intervals. Combine the oil in a small bowl with the yogurt, half the zest and juice of the remaining lime, 2 tablespoons of water, vinegar, flaxseed (if using), honey, and 1/2 teaspoon of salt.
3. Add the romaine lettuce, apples, grapes, granola, and parsley to the bowl with the kale. Toss with the dressing, distributing the ingredients evenly. Taste and adjust the seasoning if needed. Divide among 4 plates and serve.