Prep Time
15 min
Yields
2 servings
Kale, beets, purple cabbage and parsley give this salad beautiful colour and loads of nutrients.
Courtesy of Tamara Green of The Living Kitchen.
ADVERTISEMENT
ingredients
Salad
2
cup kale, chopped
1
beet, grated
1
cup purple cabbage, sliced thinly
½
cup parsley
2
Tbsp walnuts or pecans, toasted (optional)
Dressing
¼
cup extra virgin olive oil
4
Tbsp lemon, squeezed
1
clove garlic, minced
¼
tsp sea salt
1
Tbsp honey
1
Tbsp Dijon mustard
ADVERTISEMENT
directions
Step 1
Chop the kale and massage it for 1 minute, it will reduce slightly in size. This will also break down the cellular walls to make it more digestible.
Step 2
Prep the rest of the vegetables and toss them in a bowl with the kale.
Step 3
Mix the dressing together, pour it over the salad and enjoy. Top with toasted pecans or walnuts.