Kale Beet Salad with Lemon Vinaigrette

by Sue Taggart

Raw kale in a salad adds a perfect crunch and feels more substantial than salad greens, plus it’s really tasty and good for you! The Golden Beets, just add a nice touch of sweetness and pop of color.

Lemon Vinaigrette

Serves 4:

2Tbs                      fresh lemon juice

5Tbs                      olive oil

1Tbs                      rice wine vinegar

1/2tsp                    salt

1/2tsp                    ground black pepper

1Tbs                      fresh chopped tarragon

Put all the ingredients into a screw top jar and shake well


Serves 4:

1pack                  kale, washed, remove stalks and chop into bite size pieces

4 small                golden beets, cooked and cut into quarters

2 ripe                   Hass avocados, remove skin and cut into ¾” pieces

4 large                 radishes, washed and thinly sliced

40                        raw almonds

Arrange on four plates, pour vinaigrette, toss and serve.

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