2 cups Kale (torn into small pieces)

1⁄2 cup Purple Cabbage (diced)

8 Grape Tomatoes

1⁄2 Avocado

1⁄4 cup Olive Oil

1⁄2 tablespoon Balsamic Vinegar (I was out, so subbed Rice Vinegar)

1⁄2 tablespoon honey

1⁄4 teaspoon Dried Basil

2 cloves Garlic

  Sea Salt & Pepper to taste