This salad is packed with nutrition and flavor!
“This salad makes a great lunch during the work week! I like to add chicken for added protein, too.” – Casey J.
Time:
15
Serves: 6
Serving size: 1 1/2 cups
Ingredients:
Salad
1 bunch curly kale, rinsed (about 4 cups)
1 bunch radishes, thinly sliced (about 1 cup)
1 1/2 cups blueberries
1 avocado, thinly sliced
1/4 cup hemp seeds
1 lemon
Vinaigrette
1/3 cup blueberries
1/4 cup apple cider vinegar
1 tablespoon honey
1/4 teaspoon salt
Instructions:
- Remove the stems from the kale and tear into bite-sized pieces.
- Squeeze the juice from one lemon onto the kale and massage with your hands to break down the fibers and make it more tender.
- To make the vinaigrette, add all of the ingredients to a high-speed blender. Blend on HIGH until smooth.
- Spread the kale onto a serving platter or plate. Top with sliced radishes, blueberries and avocado. Sprinkle with hemp seeds and drizzle the dressing on top.
Nutrition facts (per serving):