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–+ servings

Kale, Parsley, and Beet Salad

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Course Dinner, Lunch
Cuisine Gluten-Free, Salad, Vegan, Vegetarian
Servings 4 people
Calories 305 kcal

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-label]

Nutrition

Calories: 305kcalCarbohydrates: 36gProtein: 10gFat: 16gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gSodium: 460mgPotassium: 1174mgFiber: 9gSugar: 9gVitamin A: 23300IUVitamin C: 285.5mgCalcium: 360mgIron: 5.8mg
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