ACV Kale + Quinoa Salad

ACV DRESSING: 5 Minutes

Ingredients:

  • 1 garlic clove , minced

  • 1 tablespoon Dijon mustard

  • 1/4 cup raw apple cider vinegar

  • 2 tablespoons fresh lemon juic

  • 1-2 tablespoons raw honey , as needed for sweetness

  • 1/3 cup extra-virgin olive oil

  • salt and pepper , to taste

Instructions:

  1. Combine all of the ingredients in glass mason jar, then seal the lid and shake until the honey dissolves and the ingredients are well combined. Adjust flavor to taste, if necessary. For best flavor, allow the dressing to marinate for at least 30 minutes before serving over your favorite greens

  2. Store leftovers in the fridge for up to a week, and shake well before serving each time.

Calories: 122, Fat: 12g, Carbohydrates: 3g

SALAD: 30 Minutes

Serves 2-4

Ingredients:

ROASTED VEGETABLES: 25 minutes

  • 1 medium zucchini (sliced in 1/4-inch rounds)

  • 1 medium sweet potato (sliced in 1/4-inch rounds)

  • 1 small broccoli floret

  • 1 Tbsp avocado oil

  • 1 Pinch sea salt

  • 1/2 tsp curry powder

SALAD: 5 Minutes

  • 6 cups mixed greens (kale, romaine, mixed greens, etc.)

  • 1 cups cooked quinoa

  • 3 Tbsp hemp seeds

  • 1 ripe avocado (cubed)

  • 2 Tbsp lemon juice or apple cider vinegar


TOPPINGS optional / choose your favorites

  • Crispy chickpeas

  • Kimchi

Instructions:

  1. Preheat oven to 425 degrees fahrenheit

  2. In a medium bowl: Toss veggies in avocado oil, salt and curry powder

  3. Line sheet pan with aluminum foil and lay out the potatoes first!

  4. Cook for 10-12 minutes

  5. Add remaining veggies and cook for an additional 10-12 minutes

  6. While the veggies are roasting, combine all of your salad ingredients to a medium bowl

  7. Toss dressing into the salad

  8. When veggies are finished, add them to the salad.

  9. Top with crispy chickpeas, kimchi or your favorite nuts/seeds!

  10. Enjoy!

Store in the fridge for up to 1 week (Kale will begin to wilt after day 2)


Did you try this recipe? What did you think?

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