The Holy Kale
Author: Skinny Confidential (Lauryn Evarts)
Serves: 2
- 2½ heaping handfuls of kale
- 1 handful of baby arugula
- 1 tangerine, peeled and sectioned
- 1 tomato, sliced
- 1 cup purple or white cauliflower, diced
- ⅓ cup scallions, chopped
- ½ avocado, diced
- 2 tablespoons dijon mustard
- 1-2 tablespoons extra virgin olive oil
- ½ lemon, juiced
- sea salt and black pepper, to taste
- rosemary or basil, chopped for garnish
- For the salad, combine the kale, arugula, tangerine, tomato, cauliflower, scallions and avocado in a large bowl.
- For the dressing, mix all of the ingredients together.
- Toss the salad with the dressing, and garnish with rosemary or basil.
***Please choose all organic ingredients if possible***
Recipe by Food Babe at https://foodbabe.com/the-holy-kale-salad/
3.2.2708