About This Recipe
Prep Time: 10 minutes
Serves: 4-6
Difficulty: Easy
Ingredients: For The Salad Dressing
- 1 tsp Garlic Powder
- 1 cup Walnuts
- 1 Lemon – Juiced
- 1 cup Balanced Oil
- 1 28oz Container Fresh Rosemary
- 1 tsp Sea Salt
Ingredients: For The Salad
- 1 Bunch Black Kale
- 1/2 Purple Cabbage
- 1 Beet – Shredded
- 3 Carrots – Shredded
- 1 Bunch Parsley
- Sea Salt (to taste)
Procedure: For The Salad Dressing
- Add walnuts, garlic powder, and salt to a food processor
- Blend until you get a flour-like consistency
- Add approximately 1/2 of the fresh rosemary (minus stems) to the food processor
- Blend again until combined
- Add lemon juice and Balanced oil to food processor
- Blend again
Procedure: For The Salad
- Remove black kale stems and chop into bite-sized pieces
- Pour salad dressing directly onto the chopped kale
- Add a bit of sea salt
- Massage the dressing into the kale
- Place kale into a salad bowl
- Chop red cabbage and add to the salad bowl
- Using a food processor, shred the beet and add to the salad bowl
- Using a food processor, shred the carrots and add to the salad bowl
- Mix all vegetables together in the salad bowl
- Top with additional dressing, pumpkin seeds, or walnuts, if desired