Go Back
–+ servings
Print

Lunch: Kale, Spelt, Apple, and Beet Salad

Servings 2 Servings

Ingredients

  • 3 cups washed and finely sliced kale
  • Pinch salt
  • 1 Tbsp extra-virgin olive oil
  • 1 cup ) cooked spelt
  • 1 tsp lemon zest
  • 1/4 tsp dry mustard powder
  • 1/2 tsp honey
  • 1 Tbsp lemon juice
  • 1 Pink Lady apple
  • 3 medium-sized beets trimmed, roasted, and cooled
  • 1/4 cup sliced almonds

Instructions

  • 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.
  • 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.
  • Finely slice apple into matchsticks and add to the bowl with kale and spelt. Pour lemon juice mixture overtop and stir well.
  • Arrange salad on a serving plate. Slice beets into eighths and arrange overtop. Sprinkle with almonds and serve.

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