Disclaimer: the photo is pretty but really, I ended up transferring it into a huge mixing bowl and basically ate this like a cavewoman over a trough 😂🤷🏻♀️🥗. Sometimes you just need to make a big ass salad am I right?! Making a salad like this is way easier when you have your greens and toppings prepped (washed/chopped/stored). You just grab a handful of greens, a handful of toppings and dress it how you want! This one had romaine, baby kale, red cabbage for the base. Toppings were canned tuna (wild-pole caught of course!), carrots, blueberries, cucumber, pumpkin seeds, hemp seeds and avocado. I would store the carrots, cucumber, and blueberries together; side note- don’t put onions in your topping mix! Add them separately or they’ll mess up the whole container. For the dressing I just did a BUNCH lemon juice, salt and pepper, oh and hot sauce on the avo because I’m me lol. Working through the chapters of new salad cookbook- slowly surely! 📖 • Happy Saturday Vixens! Go make a salad! • • • #likeavixen #saladlover #eatmoreplants #saladinspo #santabarbaraca #santabarbarafarmersmarket #avolife #californiaavocados #sustainableseafood (at Santa Barbara, California)