September 1, 2017
‘Taste The Rainbow’ Salad
Ingredients
Salad
- 1/2 c. Kale washed and chopped
- 1/2 c. Sweet potato cooked and diced
- 1/2 Tomato diced
- 1/2 Avocado diced
- 1/4 c. Corn
- 1/4 c. Black beans
- 1/4 c. Fresh sliced beets
- Dollop of greek yogurt
- Handful of hemp seeds
Dressing
- 1/4c. Extra-virgin olive oil
- 1/4c. Apple cider (or red wine) vinegar
- 1 tsp. digon mustard
- 1 clove of garlic minced
- Drizzle of natural honey/maple syrup (optional)
Method
- Add salad ingredients to plate.
- *TIP – I like to rub the Kale with fresh lemon juice after it has been chopped/torn. This takes away a bit from the bitterness that it sometimes has.*
- Combine dressing ingredients in a separate bowl. Whisk together. Drizzle over salad.
*Feel free to add meat protein of your choice*
Enjoy!
