Kale and sweet potato rice salad

This super simple, and literally less than 15 minute - no cooking, perfect picnic meal is full of fibre and antioxidants (both from the @fullgreenofficial Sweet Potato Rice - gifted) homemade salsa, avocado, grilled chicken and a huge dollop of creme fraiche! .
Salad ingredients:
- @fullgreenofficial sweet potato rice
- ½ bag of kale
- 3 tbsp lemon juice
- Drained and rinsed kidney beans (1 can)
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Salsa ingredients:
- ½ chopped red onion
- 10 cherry tomatoes, quartered
- Handful of cilantro (if you like it) chopped
- 1 tsp lemon juice
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Additional ingredients:
- 1 pack of pre-grilled chicken (or two chicken breasts, grilled and sliced)
- 1 avocado, sliced
- Creme fraiche - Bag of tortilla chips
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How to:
1. Remove stems from your kale.
2. Combine @fullgreenofficial sweet potato rice (straight from bag) with kale, and kidney beans in a bowl.
3. Add 3 tbsp lemon juice and toss together. Set to the side.
4. Combine chopped red onion, quartered tomatoes, chopped cilantro and 1 tsp lemon juice.
5. Mix together until cilantro is wet and onions are fully soaked in lemon juice. Set to the side.
6. Plate salad, top with salsa, and add grilled chicken, 1 sliced avocado (or ½ depending how much you want) and a BIG SPOONFUL of creme fraiche (I used oat based).
7. Grab your bag of tortilla chips and a fork - this salad calls for more than just your fork as a utensil, but the tortilla chips double as spoons to grab salad, salsa, avocado and creme fraiche all in one go! Dig in and enjoy!