Salad
- 6 c chopped kale (stems removed and discarded)
- 1 c shredded carrots
- 1/2 c finely chopped red onion
- 1/4 c toasted sunflower seeds
Dressing
- 1/2 medium avocado, pitted
- 1/2 c unsweetened almond or hemp milk (or 1/3 c canned coconut milk and 1/2 c water)
- 2 T fresh lemon juice
- 2 T honey
- 1 T apple cider vinegar
- 1 T EVOO
- 1 t Dijon mustard
- 1/2 t granulated garlic powder
- Sea salt and black pepper, to taste
Combine kale, carrots, onion, and sunflower seeds in a large bowl.
Blend dressing until creamy and smooth.
Toss dressing with salad and season with salt and pepper before serving.
Keeps for days!
No comments:
Post a Comment