Kerryn Boogaard Kerryn Boogaard
Beverly Goldsmith Beverly Goldsmith
Zoe Bingley-Pullin Zoe Bingley-Pullin

Weekend Recipe: Detox Kale Salad with Lemon-Parsley Dressing:

Love Beets are 100% beetroot with no sugar, salt or additives - just naturally sweet baby beetroot
By Expert Tips - For review
Date: October 07 2015
Tags: recipe,
Editor Rating:
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
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.
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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