Green Apple + Kale Salad
Today for lunch I had this delicious salad with chopped kale, diced green apple chunks, shredded rainbow carrots and toasted pumpkin seeds. The dressing is olive oil, lemon juice, Italian seasonings and some real salt sprinkled on top. My plant-based protein source today was hemp hearts. Some days I might add other sources of protein like cubes of baked tofu, chickpeas or maybe grilled chicken or shredded slices of roasted turkey.
Ingredients:
3 cups kale
¼ of a green apple diced in small chunks
½ cup shredded carrots
¼ squeezed lemon
3 tablespoons olive oil
Real salt and Italian seasoning
3 tablespoons hemp hearts
3 tablespoons pumpkin seeds
Directions:
Rinse kale, remove any thick stems and shred into small pieces.
Cut ¼ to ½ of an apple into small pieces.
Cut a lemon into quarters.
Toast pumpkin seeds at 350 degrees F for about 3 minutes.
Put kale, shredded carrots and green apple chunks in your bowl.
Squeeze lemon juice on top.
Pour on the olive oil.
Sprinkle on the hemp hearts, Italian seasoning and salt.
Add the toasted pumpkin seeds on top.
Mix it all up and enjoy!
Bon appétit!