Get your greens on with this refined sugar free, low carb, earthy salad. Packed with micronutrients and full of sweet and salty crunch. Throw some grilled protein on for a perfect summer OR winter meal.
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Ingredients
- 1/4 fennel bulb Fennel Bulb
- 1 dash black pepper
- 1 clove garlic
- 2 cup chopped Kale
- 2 serving (serving = 1/2 tsp) Bragg Liquid Aminos
- 2 serving (serving = 2 tbsp) Chavrie Pure Goat's Milk Cheese
- 2 serving (serving = 1 tbsp) Kroger Red Wine Vinegar
- 1/2 serving (serving = 1 tbsp) Spectrum Organic Virgin Coconut Oil 2 cup Baby Spinach
- 1 dash sea salt
- 1 serving (serving = 5-8 drops) Sweet Leaf Liquid Stevia
- 1 serving (serving = 1 serving) Love Beets Cooked Beets
Ingredients
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Instructions
- First up, remove kale from stems, rinse, pat dry and place in BIG bowl.
- In a small bowl (mason jars are also handy for this), wisk together your coconut oil, red wine vinegar, braggs aminos, clove garlic, stevia, sea salt & pepper. Dressing done!
- Throw your spinach or beet greens into the bowl. Chop the top off your fennel and cut 1/4 of the bulb portion into strips for your salad. Chop your beets into preferred size.
- Top off your salad with crumbles of goat cheese and toss when you' re ready to serve!
- Perfect with a with a protein packed casserole.
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