Ingredients:

• 1 big or 2 smaller kale leaves
• 0.5 of red bell pepper
• 2-3 campari tomatoes
• 1 baby cucumber
• 0.5 of fresh corn ear
• 0.5 of baby zucchini
• 2 mini bella mushrooms
• 1 celery stalk
• 2 tbsp of chopped black olives
• 1 boiled chicken thigh, skinless and boneless
• 3 tbsp of feta cheese crumbles
• 1 avocado
• Ground black pepper to taste
• Salt to taste
• Olive oil to taste

How to prepare, step-by-step:

1. Prepare ingredients: rinse vegetables and mushrooms well before slicing them up:

   

2. Remove hard stems from kale leaves, tear them up with your hands and arrange in a mixing bowl:

   

3. Clean bell pepper, and slice it up:

   

4. Slice each campari tomato in half and each half in 6-9 pieces, add to the bowl:

   

5. Peel skin from cucumber, slice it up and add to the bowl:

   

6. Clean corn ear from leaves and hairs, and cut seeds of the cob:

   

7. Slice baby zucchini:

   

8. Slice each mushroom in half and then chop them more:

   

9. Add chopped celery:

   

10. And sliced black olives:

    

11. Add diced chicken:

    

12. Few tablespoons of feta cheese crumbles:

    

13. Slice avocado in half lengthwise, remove pit, using dull knife score avocado pulp along the length and then along the width:

    

    And then use spoon to scoop avocado pieces out:

    

14. Season with salt and ground black pepper to taste:

    

15. Mix everything and add olive oil to taste:

    

16. Mix again and serve: