Kale salad

Kale salad

  • 1 bunch of kale, washed, sliced into 1” ribbons
  • 1 bunch of romaine lettuce, sliced into 1” ribbons
  • 1/4 cup roasted chickpeas
  • Sea salt and freshly ground pepper
  • 2/3 cup fresh lemon juice (about 3-4 lemons)
  • 1 tbs extra virgin olive oil
  • 1 tablespoon water
  • 1/4 teaspoon sea salt
  •  1/2 tablespoons dijon mustard
  • 1 tablespoons ground flax seeds
  • 5 raw walnuts, soaked in water for 10 minutes, then drained
  • 2 teaspoons garlic (roughly 2-3 large cloves)

INSTRUCTIONS

  1. For the dressing, blend: lemon juice, olive oil, water, sea salt, dijon mustard, flax seeds, soaked walnuts, and garlic in a blender or food processor. (NOTE: This makes extra, so you can store it in a sealed jar in the refrigerator for up to one week.)
  2. Toss washed/dried lettuce and kale in a bowl with the dressing . Be sure to toss it until all leaves are coated evenly.
  3. Serve with roasted chickpeas( optional)

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