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.
0 Comments
Leave a Reply. |
Your transformation starts here.Categories
All
|