4 cups curly kale chopped
1 cup green cabbage shredded
1/4 cup roasted almonds
Dressing:
1/4 cup extra virgin olive oil
2 teaspoons fresh lemon juice
1 tablespoon Dijon mustard
2 tablespoons apple cider vinegar
2 tablespoons honey, blue agave, or maple syrup
1/4 teaspoon salt
Combine kale and cabbage in a large bowl. Mix dressing in à jar or measuring cup. Drizzle on kale mixture and “massage” greens with dressing. Sprinkle with toasted almonds when serving.
Serves 4-6.
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