Detox Kale Salad (serves 2)
1 head kale, leaves thinly sliced
1 head Russian red kale, leaves finely chopped
1/2 red bell pepper, cut into matchsticks
6 small radishes, thinly sliced
1 medium carrot, peeled and grated
1/2 small cucumber, peeled and thinly sliced
1 large ripe avocado, peeled and diced
9 oz. roasted beets, diced
1/2 raw walnut halves, chopped
1/4 cup + 1 tablespoon avocado oil (can also use olive oil)
1/4 cup fresh lemon juice (1 large lemon)
1 clove garlic, minced
1/4 cup packed fresh parsley leaves
2 teaspoons pure maple syrup
2 teaspoons stone ground mustard
pinch of salt
Preheat oven to 400 F. Cut off beet greens, clean beets and wrap loosely in foil. Once the oven has reached 400, add the beets and roast for 50-60 mins. Remove when done, allow to cool, and remove the skin (should come off easily). Dice beets.
Wash the kale leaves under cold water and pat dry with a paper towel. Remove the stalks and discard. Finely chop the leaves and place in a large serving bowl.
Add the remaining ingredients to the serving bowl and add desired amount of dressing. Toss everything together to combine.
Prepare the Lemon-Parsley Dressing:
In a small blender or food processor, add all of the ingredients for the dressing and blend until smooth and creamy. If you don’t have a small blender, whisking the ingredients together in a bowl works well, too.