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Kale Salad with Lemon Parsley Dressing
Many people often put Kale to the side because they find it to tough, or they don’t like the taste of it. Kale salads can actually be quite tasty and are not tough if they are done right, which is why this Kale Salad with Lemon Parsley Dressing may change your mind.
Kale Salad with Lemon Parsley Dressing
Kale Salads have more benefits than just having great nutrients. Kale also helps in detoxifying the body. Especially when you make a salad with other vegetables and a dressing that also have detoxifying properties. This Kale Salad with Lemon Parsley Dressing does just that, and tastes great.
Kale Salad with Lemon Parsley Dressing (serves 2)
INGREDIENTS:
Kale Salad:
– 1 head lacinato (dino) kale, leaves thinly sliced
– 1 head Russian red kale, leaves finely chopped
– 1/2 red bell pepper, cut into matchsticks
– 6 small radishes, thinly sliced
– 1 medium carrot, peeled and grated
– 1/2 small cucumber, peeled and thinly sliced
– 1 large ripe avocado, peeled and diced
– 9 oz. roasted beets, diced
– 1/2 raw walnut halves, chopped
Kale Salad:
– 1 head lacinato (dino) kale, leaves thinly sliced
– 1 head Russian red kale, leaves finely chopped
– 1/2 red bell pepper, cut into matchsticks
– 6 small radishes, thinly sliced
– 1 medium carrot, peeled and grated
– 1/2 small cucumber, peeled and thinly sliced
– 1 large ripe avocado, peeled and diced
– 9 oz. roasted beets, diced
– 1/2 raw walnut halves, chopped
Lemon-Parsley Dressing:
– 1/4 cup + 1 tablespoon avocado oil (can also use grapeseed or olive oil
– 1/4 cup fresh lemon juice (1 large lemon)
– 1 clove garlic, minced
– 1/4 cup packed fresh parsley leaves
– 2 teaspoons pure maple syrup
– 2 teaspoons stone ground mustard
– pinch of salt
– 1/4 cup + 1 tablespoon avocado oil (can also use grapeseed or olive oil
– 1/4 cup fresh lemon juice (1 large lemon)
– 1 clove garlic, minced
– 1/4 cup packed fresh parsley leaves
– 2 teaspoons pure maple syrup
– 2 teaspoons stone ground mustard
– pinch of salt
INSTRUCTIONS:
-Preheat oven to 400 F.
– Prepare and cook the Beets by cutting off beet greens, cleaning the beets and wrap loosely in foil. Place beets in oven for 50-60 mins. Remove when done, allow to cool, and remove the skin (which should come off easily). Dice beets.
– 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.
– Add the remaining ingredients to the serving bowl and add desired amount of dressing. Toss everything together to combine.
– To prepare the Lemon-Parsley Dressing add all of the ingredients for the dressing to a small blender or food processor, and blend until smooth and creamy. If you don’t have a small blender, whisking the ingredients together in a bowl works well, too.
– Drizzle the dressing into the bowl of Kale and Vegetables. Toss or hand massage the dressing into the kale and vegetables making sure to be gentle and not bruise them.
-Preheat oven to 400 F.
– Prepare and cook the Beets by cutting off beet greens, cleaning the beets and wrap loosely in foil. Place beets in oven for 50-60 mins. Remove when done, allow to cool, and remove the skin (which should come off easily). Dice beets.
– 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.
– Add the remaining ingredients to the serving bowl and add desired amount of dressing. Toss everything together to combine.
– To prepare the Lemon-Parsley Dressing add all of the ingredients for the dressing to a small blender or food processor, and blend until smooth and creamy. If you don’t have a small blender, whisking the ingredients together in a bowl works well, too.
– Drizzle the dressing into the bowl of Kale and Vegetables. Toss or hand massage the dressing into the kale and vegetables making sure to be gentle and not bruise them.
Split the kale and vegetables onto two plates or bowls and enjoy your Kale Salad with Lemon Parsley Dressing!
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