Kale-Spinach Salad with Beet Ginger-Lemon Dressing

When you think salad, forget the traditional lettuce, tomatoes and onion salad with canola oil and vinegar!

This salad includes loads of fresh vegetables, dark leafy greens, healthy fats and fiber, all contributing to a properly functioning digestive system. It is a source of vitamins, minerals and phytonutrients, as well as prebiotics, the food of beneficial bacteria in your gut.

Making the dressing with an unpasteurized apple cider vinegar means a source of probiotics, the friendly gut bacteria which have a paramount role in digestion, immunity, food intolerances, and many more.

Yields: 2 servings

Ingredients:
2 cups spinach, packed
2 cups kale, packed
1 cup radicchio (red endive)
0.5 yellow bell pepper, little cubes
1/2 small onion, julienne
2 tbsp fresh parsley, finely chopped
2 tbsp fresh cilantro, finely chopped
2 tbsp sesame seeds, lightly roasted (1-2 minutes)

Dressing:
1 small red beet
1 tbsp dried chia seeds
1″ ginger, fresh
2 tbsp olive oil
2 tbsp lemon juice, freshly squeezed
1 tbsp apple cider vinegar
1/2 cup water
Sea salt and pepper to taste

Directions:

• Make your dressing: combine beet, chia, ginger and liquid ingredients in a blender.
• Blend until smooth. Adjust consistency by adding a little more water.
• Adjust taste with salt and pepper and let it sit.
• Chop kale, spinach and radicchio in small strips. If you prefer the kale more tender, massage it for about one minute.
• In a large bowl, combine all ingredients and mix well.
• Add the dressing and toss to coat.
• Top with the sesame seeds and serve.

Enjoy the salad along with plant-based proteins if you follow a vegan or vegetarian diet, or add fish or meat to make it a full meal.

Rich in: vitamins, minerals, fiber, phytonutrients, prebiotics

Supports: healthy-gut, immunity