Breakfast Salad - alive magazine

Ingredients

• 1 bunch roughly chopped fresh flat-leaf or curly parsley
• 1/2 cup roughly chopped fresh mint
• 1 cup stemmed and chopped kale
• 1 mini cucumber, halved lengthwise, then sliced
• 1/2 fennel bulb, core removed, thinly sliced
• 1 celery stalk, thinly sliced 1 green onion, thinly sliced
• 1 can (15 oz) white kidney beans, drained and rinsed
• 3 Tbsp extra virgin olive oil
• Juice of 1 lemon
• 1 1/2 tsp sumac
• 1/2 tsp sea salt
• A few cracks of pepper
• 1/3 cup chopped toasted or dry- roasted almonds
• 1/3 cup pomegranate seeds or dried cranberries