Walking down to the Durango Farmers Market, you can see one thing at almost every booth – a beautiful array of early season red, purple and green kale.

Kale is high in Vitamin K, A and C and iron, and is anti-inflammatory.

Mix things up at your summer barbecue with a fresh Red, White, and Blueberry Kale Salad for the Fourth of July this year.

Emily Griffin is a certified integrative health coach. Contact her at emilygriffinwellness@gmail.com.

Red, White and Blue(berry) Kale Salad Ingredients:

For the salad:2 bunches of curly leaf kale 1 cup blackberries1 cup blueberries1 cup raspberries½ cup slivered almonds½ cup coconut flakes (unsweetened)½ teaspoon Himalayan pink salt (add more to taste)1 tablespoon of olive oilBlack Pepper to tasteFor the dressing:3 tablespoons apple cider vinegar3 tablespoons dijon mustard3 tablespoons olive oil1 tablespoons honey ½ lemon, squeezedDirections:De-stem kale and tear into bite-size pieces. Add kale to a large serving bowl and sprinkle with ½ teaspoon of Himalayan pink salt and 1 tablespoon of olive oil and massage. (Yes, massage the kale!) Breaking down kale prior to eating helps to aid in digestion as well as easily release the nutrients that it holds.

After kale is tender, set bowl aside. Toast slivered almonds in a cast-iron pan on medium heat until lightly browned, roughly 2 minutes. Set aside to cool. In your food processor or blender, add all dressing ingredients and blend. Toss all ingredients together in a salad bowl and serve.