Ingredients for 6 servings
Salad:
1 bunch curly kale, rinsed (about 4 cups)
1 bunch radishes, thinly sliced (about 1 cup)
1 ½ cups blueberries
1 avocado, thinly sliced
¼ cup hemp seeds
1 lemon
Vinaigrette:
¼ cup apple cider vinegar
¼ teaspoon salt
1/3 cup blueberries
1 tablespoon honey
1 bunch curly kale, rinsed (about 4 cups)
1 bunch radishes, thinly sliced (about 1 cup)
1 ½ cups blueberries
1 avocado, thinly sliced
¼ cup hemp seeds
1 lemon
Vinaigrette:
¼ cup apple cider vinegar
¼ teaspoon salt
1/3 cup blueberries
1 tablespoon honey
Directions
Remove the stems from the kale and tear into bite-sized pieces.
Squeeze the juice from one lemon onto the kale and massage with your hands to break down the fibers and make it more tender.
To make the vinaigrette, add all of the ingredients to a high-speed blender. Blend on HIGH until smooth.
Spread the kale onto a serving platter or plate. Top with sliced radishes, blueberries and avocado. Sprinkle with hemp seeds and drizzle the dressing on top.
Squeeze the juice from one lemon onto the kale and massage with your hands to break down the fibers and make it more tender.
To make the vinaigrette, add all of the ingredients to a high-speed blender. Blend on HIGH until smooth.
Spread the kale onto a serving platter or plate. Top with sliced radishes, blueberries and avocado. Sprinkle with hemp seeds and drizzle the dressing on top.
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