This salad is packed with nutrition and flavor!
“This salad makes a great lunch during the work week! I like to add chicken for added protein, too.” – Casey J.
Time: 15 hours
Serving size: 1 1/2 cups
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.
Nutrition facts (per serving):