Kale Tabouli by Jim Eaton

1 small onion finely diced
1 red pepper finely diced
2 1/2 cups almond flour
9 oz baby kale
2 tablespoons garlic powder
2 teaspoons salt
2-4 teaspoons lemon juice (to taste)

Process the kale, in batches, with a food processor until finely chopped but not mushy. Transfer to a large mixing bowl. Add the almond flour, onion, pepper, garlic powder and salt. Stir to combine. Add 2 teaspoons lemon juice, mix and taste. If you prefer more lemon flavor add more juice, one teaspoon at a time.

Serve the salad as a side dish, or add a soft boiled egg for a light lunch.