Kale, Parsley, and Beet Salad
By Lisa Shanken
August 31, 2015
Kale, Parsley, and Beet Salad
Ingredients
For the Salad
- 2 cups Romaine lettuce washed and coarsely chopped
- 2 cups kale washed and coarsely chopped
- 1/2 cup parsley chopped
- 1/2 cup red cabbage coarsely chopped
- 1 cup cucumber sliced in discs
- 1/2 cup celery sliced
- 1/2 cup canned garbanzo beans rinsed and drained
- 2 tbsp sunflower seeds de-shelled
- 1 tbsp chia seeds
- 1 cup beets pre-cooked vacuum sealed, sliced
- 1 tbsp coconut shredded, unsweetened (optional)
For the Dressing
- 3 tbsp Extra virgin olive oil
- 2 tbsp Fresh lemon juice
- 1 tsp honey
- 1/2 tsp sea salt
Instructions
For the Salad
- In a large bowl, combine all salad ingredients.
For the Dressing
- In a small bowl, combine all dressing ingredients and shake/mix well.
- Dress the salad with the dressing, toss well, and serve.
Notes
Nutrition
Calories: 305kcalCarbohydrates: 36gProtein: 10gFat: 16gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gSodium: 460mgPotassium: 1174mgFiber: 9gSugar: 9gVitamin A: 23300IUVitamin C: 285.5mgCalcium: 360mgIron: 5.8mg
Tried this recipe?Let us know how it was!
Lisa Shanken
My passion is to help you live your healthiest and most harmonious life, but in a way that’s realistic and practical for you as a unique individual on this planet. My philosophy is all about “balance,” never a diet since a diet is not sustainable for life, aka Kill The Diet.
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