JumBowl Salad
[Vegan]

For the salad:

• 2 small leaves green kale, or 1 large, rinsed and chopped small
• 2 small leaves rainbow or green or red or yellow swiss chard, rinsed and chopped small
• 1/2 English cucumber, rinsed and grated with a cheese grater
• 1/2 Chioggia beet, rinsed, peeled, and grated with a cheese grater
• 1 green zucchini, rinsed and grated with a cheese grater
• 1 yellow summer squash (yellow zucchini), rinsed and grated with a cheese grater
• 1/4 red onion, chopped small
• 6-8 organic black olives
• handful fresh basil, rinsed in warm or hot water, and chopped into small pieces
• 2 handfuls raw pumpkin seeds (pepitas)
• 1 tablespoon white or black chia seeds

For the dressing:

• 1/2 juice of a lime
• 1 tablespoon balsamic vinegar (or another flavored vinegar like sherry vinegar or red wine vinegar)
• 1-2 teaspoons kelp flakes (or a dash of coarse sea salt)
• 2-3 tablespoons water
• 1 tablespoon onion powder
• 1-2 teaspoons organic ketchup (or another sweet ingredient like maple or pear or apple butter)
• 1 teaspoon black olive brine
• 1/2 teaspoon chili powder
• dash cinnamon
• 1/2 teaspoon cumin (optional)
• 1-2 teaspoons olive oil (optional)