Ingredients:
Lemon-Parsley Dressing:
¼ cup + 1 tablespoon avocado oil*
¼ cup fresh lemon juice (1 large lemon)
1 clove garlic, minced
¼ cup packed fresh parsley leaves
2 teaspoon pure maple syrup
2 teaspoons stone ground mustard
Pinch salt
*You can replace the avocado oil with grapeseed or olive oil
Detox Kale Salad:
1 head lacinato (dino) kale, leaves thinly sliced
1 head Russian red kale, leaves finely chopped
½ red bell pepper, cut into matchsticks (about 1 cup)
6 small radishes, thinly sliced
1 medium carrot, peeled and grated
½ small cucumber, peeled and thinly sliced
1 large ripe avocado, peeled and diced
1 x 250g packet of Love Beets cooked beets, diced
½ cup raw walnut halves, chopped
Instructions:
Prepare the Lemon-Parsley Dressing:
1. In a small blender or food processor, add all of the ingredients for the dressing and blend until smooth and creamy. (you can also whisk the ingredients together in a small bowl if you don’t have a small blender)
Prepare the Kale Salad:
1. 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.
2. Add the remaining ingredients to the serving bowl and add desired amount of dressing. Toss everything together to combine.
Note:
You can save leftover salad dressing for future salads.
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes
Serves: 4
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