SUPERFOOD SALAD (from Impact Magazine)
Serves 4; per serving: 333 calories; 19g fat; 2g saturated fat; 34g carbohydrates; 9g protein; 191mg sodium
Ingredients
Flax Lemon Vinaigrette, Yields 1/3 cup
3 Tbsp flax seed oil
2 Tbsp lemon juice
1 Tbsp fresh parsley, finely chopped
1 tsp honey
1 tsp lemon zest, finely grated
1 tsp pepper
½ tsp salt
¼ tsp turmeric powder (optional)
Salad
2 cups shopped raw kale, stem removed
1 ½ cups blueberries, fresh or frozen (I have also used raspberries)
1 ½ cups cooked quinoa, cooled (although warm is nice, too)
1 cup raw beets, peeled and grated
3 Tbsp. hemp hearts
1/3 cup flax lemon vinaigrette
¼ cup sunflower seeds
Method
Vinaigrette
In a bowl, whisk together lemon juice, parsley, honey, lemon zest, pepper, salt, and turmeric. Slowly drizzle in the flax seed oil until emulsified.
Salad
In a bowl combine kale, blueberries, quinoa, grated beets, hemp hearts and vinaigrette. Top with sunflower seeds.
ENJOY!