Name: Kale Salad
Cuisine: Ketogenic-Vegan
Ingredients: 2 cups of kale, thinly sliced; 2 cups of red cabbage; 2 cups of broccoli florets; 1 red bell pepper, sliced into matchsticks; 2 large carrots, sliced; 2 avocados, peeled and diced; 1 cup of walnuts; 1/2 cup of fresh parsley, chopped; 1 tablespoon of sesame seeds; 1/3 cup of olive oil; 1/2 cup of fresh lemon juice; 1 tablespoon of ginger, peeled and grated; 2 teaspoons of raw honey, optional; 2 teaspoons of whole grain mustard

Yields1 Serving

2 cups of kale, thinly sliced

2 cups of red cabbage

2 cups of broccoli florets

1 red bell pepper, sliced into matchsticks

2 large carrots, sliced

2 avocados, peeled and diced

1 cup of walnuts

1/2 cup of fresh parsley, chopped

1 tablespoon of sesame seeds

1/3 cup of olive oil

1/2 cup of fresh lemon juice

1 tablespoon of ginger, peeled and grated

2 teaspoons of raw honey, optional

2 teaspoons of whole grain mustard

1. Whisk all of the ingredients for the dressing together and then set them aside and leave them for use.

2. Add in the cabbage, kale, bell pepper, broccoli and the carrots into a large serving bowl.

3. Pour the desired amount of dressing over the salad, tossing everything until thoroughly coated.

4. Add in the diced avocado, parsley, sesame seeds and the walnuts, tossing thoroughly.

5. Serve as an entree salad or as a side salad alongside your favourite meal.

CategoryLunch, Side-dishes, SnackCuisineKetogenic-Vegan

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Ingredients