If you've indulged in a few too many pub lunches lately, go health-conscious and treat your body to this salad!
Vinaigrette
3 tbsp flaxseed oil
2 tbsp lemon juice
1 tbsp fresh parsley, finely chopped
1 tsp honey
1 tsp finely grated lemon zest
1 tsp ground black pepper
1/2 tsp salt
1/4 tsp tumeric powder, (optional)
In a bowl, whisk together, lemon juice, parsley, honey, lemon zest, pepper, salt, and turmeric.
Slowly drizzle in the flaxseed oil until emulsified.
Salad
2 cups kale, stems removed, chopped
1 1/2 cups quinoa, cooked and cooled
1 1/2 cups fresh B.C. blueberries
1 cup raw beet, peeled and grated
3 tbsp hemp hearts
1/3 cup flax lemon vinaigrette
1/4 cup sunflower seeds
In a bowl combine kale, blueberries, cooled quinoa, grated beet, hemp hearts and flax lemon vinaigrette.
Top with sunflower seeds and serve.
- Yield:
- 4 portions
- Prep Time:
- 15 minutes
Recipe Source:
