FOR THE CINNAMON VINAIGRETTE
60ml sunflower oil
2 tbsp Dijon mustard
3 tsp apple cider vinegar
½ tsp ground cinnamon
Pinch of Himalayan salt
FOR THE SALAD
25g sliced almonds
240g torn kale leaves
125g cooked or canned chickpeas, rinsed and drained
1 peach, thinly sliced
4 large strawberries, hulled and thinly sliced
12g minced chives
2 tbsp hemp seeds
To make the dressing: Add all the ingredients to a jar or blender, and shake or blend until completely smooth. Set aside.
To make the salad: Scatter the sliced almonds in a large pan over medium-low heat. Toast the nuts, stirring occasionally, until lightly browned and fragrant, about five minutes. Set aside to cool.
In two medium bowls, make beds with the kale. Top with the chickpeas, blueberries, raspberries, peach, and strawberries. Sprinkle with the chives, hemp seeds, and toasted almonds and drizzle with the dressing.
Eat Clean, Play Dirty: Recipes for a Body and Life You Love by Danielle Duboise and Whitney Tingle is published by abrams&chronicle books, £21.99, www.abramsandchronicle.co.uk Food photography by Lianna Tarantin