Hearty Green Salad with Quinoa and Shiitake

1. Discard stems from the big bunch of curly kale and chop into bite-sized pieces. 
2. Chop fresh dill. Thinly slice the fennel and 1 head of romaine lettuce. Chop the cucumber. 
3. In a large bowl, combine the chopped kale, dill, sliced fennel, sliced romaine, chopped cucumber, and 1/2 cup of cooked quinoa. 
4. Optionally, sauté some shiitake mushrooms until warm and add them to the bowl. 
5. For the dressing, combine olive oil, lemon juice, Tamari, apple cider vinegar, and sea salt in a small bowl or jar. Whisk or shake to combine. 
6. Pour the dressing over the salad ingredients and massage well with your hands until the kale is softened and all ingredients are thoroughly mixed.