KALE CRUNCH SALAD

INGREDIENTS:

SALAD:

• 5 oz Curly kale (stems removed, chopped)
• 1/2 cup Sugar-free dried cranberries
• 3 tbsp Eaton Hemp Hearts
• 3 tbsp Almonds (sliced)

DRESSING:

• 3 tbsp Keto Maple Syrup (or regular if you’re not sugar-free)
• 1 1/2 tbsp Apple cider vinegar
• 1 tbsp Dijon mustard
• 1/4 tsp Sea salt
• 1/8 tsp Black pepper
• 1/4 cup Olive oil

INSTRUCTIONS:

1. In a small bowl, whisk together the maple syrup, vinegar, mustard, salt, and pepper.
2. Pour the olive oil into the bowl in a thin stream, whisking constantly, until emulsified.
3. Place the chopped kale into a large bowl. Pour the dressing over it and massage with your hands for 2-3 minutes, until kale is no longer rigid.
4. Add the cranberries, hemp hearts, and almonds. Toss to coat.

RECIPE NOTES

Serving size: 1 cup

Nutrition Facts

Amount per serving. Serving size in recipe notes above.

Calories 152

Fat 13.8g

Protein 3.7g

Total Carbs 4.6g

Net Carbs 2.5g

Fiber 2.1g

Sugar 1.1g