Lunch: Kale, Spelt, Apple, and Beet Salad
Servings
2Servings
Servings
2Servings
Ingredients
  • 3cups washed and finely sliced kale
  • + pinch salt
  • 1 Tbsp extra-virgin olive oil
  • 1cup ) cooked spelt
  • 1tsp lemon zest
  • 1/4tsp dry mustard powder
  • 1/2tsp honey
  • 1 Tbsp lemon juice
  • 1 Pink Lady apple
  • 3 medium-sized beetstrimmed, roasted, and cooled
  • 1/4cup sliced almonds
Instructions
  1. In large mixing bowl, combine kale, salt, and olive oil. Massage kale for a few minutes; add spelt along with lemon zest, stir to incorporate, and then allow to stand while you prepare other ingredients.
  2. In small jar, combine mustard and honey to make a paste. Add lemon juice a few drops at a time to loosen the paste, gradually incorporating all the lemon juice.
  3. Finely slice apple into matchsticks and add to the bowl with kale and spelt. Pour lemon juice mixture overtop and stir well.
  4. Arrange salad on a serving plate. Slice beets into eighths and arrange overtop. Sprinkle with almonds and serve.
Recipe Notes

Per serving: 412 calories; 14 g protein; 14 g total fat (2 g sat. fat); 63 g total carbohydrates (22 g sugars, 11 g fiber); 243 mg sodium