This kale salad is hearty, yet light — loaded with a combination of crunchy cabbage, broccoli, peppers and carrots along with creamy avocado and protein rich almonds. Then it is topped with a citrus-based, low-calorie dressing to bring all the flavors together. Yum.
This salad is really tasty on its own or topped with some grilled chicken or steak to make it a meal. Enjoy.
Yields: 6 Servings
For the dressing:
1/3 cup Extra Virgin Olive Oil
1/2 cup Lemon Juice, Fresh
1 tablespoon minced Ginger
2 teaspoons Whole Grain Mustard
2 teaspoons Pure Maple Syrup
1/4 teaspoon Salt, Or to taste
For the salad:
2 cups Kale, tightly packed and thinly sliced
2 cups Red Cabbage, thinly sliced
2 cups Broccoli Florets
2 large Carrots, Peeled and grated
1 Red Bell Pepper, Sliced into matchsticks
2 Avocados, Peeled and diced
1/2 cup Fresh Parsley, Chopped
1 cup Whole Almonds (or nut of choice)
1 tablespoon Sesame Seeds
Whisk together all ingredients for the dressing (or put everything in a small blender and blend) and set aside until ready to use.
Add the kale, cabbage, broccoli, bell pepper, and carrots to a large serving bowl.
Pour desired amount of dressing over the salad and toss until everything is coated.
Add the parsley, diced avocado, sesame seeds and nuts and toss again.
Serve as an entrée salad (you can add cooked shrimp or chicken as needed) or as a side salad to your favorite meal.