Detox Kale Salad (serves 2)
INGREDIENTS:
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
Lemon-Parsley Dressing:
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
INSTRUCTIONS:
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.
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