Servings: 2 to 4 people
Spiralized Golden Beet & Kale Salad
Spiralized golden beets make this crunchy kale salad marvelously unique and tasty.
Ingredients
Salad:
- 1 small golden beet spiralized or grated
- 2 heads lacinato kale leaves chopped
- 2 tablespoons fresh lemon juice
- 1/4 cup raw pumpkin seeds
- 2 tablespoons hemp seeds
- 1/3 cup parmesan cheese grated
Dressing:
- 3 tablespoons olive oil
- 2 tablespoons white vinegar
- 2 teaspoons coconut aminos see note*
- 1/8 teaspoon sea salt to taste
Instructions
Prepare the Dressing:
- Add the ingredients for the dressing to a small blender. Blend until well-combined (note: you can also whisk the ingredients in a bowl). Set aside until ready to use.
Make the Salad
- Wash the kale well and chop the leaves off the stems. Discard the stems, then thinly slice the leaves. Place the leaves in a salad spinner, or pat them dry. Add the kale to a large mixing bowl. Drizzle the lemon juice over the kale leaves, then massage the juice into the kale for 2 to 3 minutes. Allow the kale leaves to sit for 10 minutes.This process will help break down the toughness of the leaves and make it easier to chew.
- Add the dressing to the bowl with the massaged kale and toss together until incorporated. Divide the kale leaves between 2 (to 4) bowls, followed by the spiralized golden beet, pumpkin seeds, hemp seeds, and parmesan cheese. Serve alongside your favorite entree.
Notes
*you can use low-sodium soy sauce or regular liquid aminos in place of coconut aminos
Nutrition
Serving: 1Serving (of 2), Calories: 410kcal, Carbohydrates: 16g, Protein: 11g, Fat: 38g, Saturated Fat: 6g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 16g, Cholesterol: 16mg, Sodium: 610mg, Fiber: 4g, Sugar: 7g