| 7 | 15 | 517 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 0 min | 2 |
| 1 beet(s) | Beets, raw (shredded) |
| 1 medium | Carrots (shredded) |
| 4 cup | Kale (chopped in thin slices) |
| 1/4 cup | Lemon juice (or apple cider vinegar, for dressing) |
| 1/3 cup | Extra virgin olive oil (for dressing) |
| 1/4 tsp | Salt and pepper (to taste, for dressing - use sea salt) |
| 1/4 cup | Almonds, toasted (or walnuts, pumpkin seeds) |
1. Chop kale, shred beet and carrot into a bowl.
2. To make dressing: Combine olive oil, vinegars, salt and pepper.
3. Toss over salad fixings, sprinkle with nuts, and enjoy!
Optional to add umeboshi vinegar (1 tbsp.) for flavour.
To make this recipe nut-free - omit almonds and add hemp seeds instead!
| Fruit | 0.2 |
| Meat Alternative | 0.5 |
| Vegetables | 2.9 |
