This super easy salad is perfect for a quick dinner or for lunch prep for the next day. If you want to add something extra, simply add in some quinoa, beans, or rice.
2 stalks scallions, rinsed and chopped
¼ tsp sea salt
2 Tbs lemon juice
⅓ cup grapeseed oil
2 Tbs avocado
1 tsp honey
fresh pepper to taste
½ bunch of kale, destemmed, torn into pieces
4 farmers’ market carrots, chopped into coin shaped pieces
1 small bulb fennel, sliced
1 avocado, cut into slices
crumbled tofu (optional)
almonds or sunflower seeds (optional), toasted
- Puree scallions, salt, lemon juice, oil, 2 Tbs avocado, honey, and pepper till smooth. Combine kale and half the dressing in a large bowl. Using your hands, toss the kale and dressing to soften up the kale a bit. Toss in the remaining ingredients and mix until they are evenly dispersed.
- Serve with remaining dressing, tofu, and almonds or seeds if using.
Nutritional Facts: per serving
449 cal; 38g total fat (4g sat fat); 28g carb; 406mg sod; 10g fiber; 6g protein; 10g sugars