Ingredients

4 SERVINGS

- +
6 cup baby kale 3 mini cucumbers 1/8 head purple cabbage 1 cup cherry tomatoes, halved 1 yellow bell pepper 1 carrot, shredded 2 Tbs pumpkin seeds 2 Tbs sunflower seeds 1 Tbs capers 1 tsp chia seeds 1 tsp garlic, minced 1 tsp hemp hearts 1 tsp dry chives 1 tsp nutritional yeast 1 green onion 1 tsp dijon mustard 1/3 cup xylitol sweetener 1 lemon, juiced 1/4 cup rice vinegar 1/2 cup olive oil 2 Tbs water
6
baby kale
3
mini cucumbers
1/8 head
purple cabbage
1
cherry tomatoes, halved
1
yellow bell pepper
1
carrot, shredded
2
pumpkin seeds
2
sunflower seeds
1
capers
1
chia seeds
1
garlic, minced
1
hemp hearts
1
dry chives
1
nutritional yeast
1
green onion
1
dijon mustard
1/3
xylitol sweetener
1
lemon, juiced
1/4
rice vinegar
1/2
olive oil
2
water

Nutritional Info

Serving Size: 1

Amount Per Serving

Calories:

321

Carbs:

24g

Fat:

10g

Protein:

7g

QUICK TIP

If you don’t plan on eating all of this salad at once, only dress half!

Equipment Needed

Measuring cups and spoons, knife, cutting board, blender, box grater, salad bowl and tongs

Instructions

Chop the mini cucumbers and bell pepper into small bite-size pieces.

Halve the cherry tomatoes and shred the cabbage and carrot.

To make the dressing, combine the capers, chia seeds, garlic, hemp hearts, chives, nutritional yeast, green onion, dijon mustard, xylitol sweetener, juice of a lemon, rice vinegar, olive oil, water and sea salt and pepper to taste in a blender and purée until smooth.

Set aside until ready to dress the salad.

Place the baby kale in a large bowl and add the dressing, all of the chopped/shredded vegetables and the seeds.

Mix well, serve and enjoy!