A delicious vegan and gluten free detox kale salad with an incredible lemon
dressing! You'll make this again and again!
Author: Monique of AmbitiousKitchen.com
Can Serve 4 (or 1)
For the Vinaigrette:
Juice of 3 lemons (about 1/2 cup)
2 teaspoons olive oil
2 cloves garlic, minced
1/2 teaspoon sugar, if desired to sweeten it up
salt and black pepper, to taste
For the salad:
2 bunches kale (about 6-8 cups), destemmed and finely chopped
1 red bell pepper, diced
1 orange bell pepper, diced
1 yellow bell pepper, diced
1 cup shredded carrots
1/2 small red onion, diced
1/2 cup chopped cilantro
1/3 cup chopped parsley
1/4 cup roasted almonds
1/2 avocado, diced
1. To make dressing: place lemon juice, olive oil, garlic, sugar, and salt in bowl; whisk together until
combined and set aside.
2. In a large bowl, toss kale, bell peppers, onions, and carrots together. Add dressing, cilantro, and parsley.
Use hands to massage kale with dressing; this is important so that the kale absorbs the dressing. Place in
refrigerator for 30 minutes to an hour to let flavors soak in.
3. Before serving, toss salad again. Top with almonds and avocado. Makes 4 servings. Enjoy!
To make this a full meal, add in a cup or two of cooked quinoa!
Serving size: 1/4th of recipe Calories: 192 Fat: 8.9g Carbohydrates: 26.2g Sugar: 7.4g Fiber: 8.1g