- 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
- 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.)
- Toss washed/dried lettuce and kale in a bowl with the dressing . Be sure to toss it until all leaves are coated evenly.
- Serve with roasted chickpeas( optional)