Wednesday, March 22, 2017

Kale, Beet, and Carrot Salad

Yield: 2 servings

1 bunch of black kale
1/2 tsp salt
1 tbsp olive oil
1 beet
1 carrot
1/4 cup almonds, chopped

1/4 cup olive oil 
2 tbsp apple cider vinegar
2 tbsp tamari
2 tbsp nutritional yeast
1 clove garlic, finely minced

1. Cut the main vein out of the kale, wash well, and chop into small pieces. 
2. Add salt and olive oil to kale and massage through with your hands for five minutes. 
3. Peel beet and carrot and grate both.
4. Add grated vegetables to kale and top with almonds.
5. To prepare the dressing, mix all ingredients in a jar and shake well. 
6. Toss dressing with salad before serving.
(Optional - can serve with chicken breast or steak)

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