Mustard Greens and Kale Salad
This is the perfect salad for a get together or summer cookout. With the array of colors and whirl of nutritional benefits, this salad hits all the bright spots!
Ingredients
- 1/2 cup brussel sprouts
- 1/2 cup cremini mushrooms
- 5 lacianto kale leaves, rinsed
- 2-3 cups chopped mustard greens, rinsed
- 1/4 cup olive oil
- 1-2 garlic cloves
- juice of two lemons
- 1/2 tsp sea salt
- 1/3 cup blueberries
- 1/3 cup strawberries
- 2 medium peaches
- 1 avocado
- 1/2 cup snow peas
- Toppings:
- ¼ cup hemp seeds
- 2-3 ounces feta cheese
Yogurt dressing
- 1/2 cup low-fat plain yogurt
- 1.5 tbsp dijon mustard
- 1 tbsp honey
- Squeeze of lemon
- salt and pepper, to taste
Instructions
- Wash and slice the brussel sprouts and mushrooms. Turn stove on medium high heat, and add olive oil. Sautee the vegetables until golden brown (the brussels will need a little longer than the mushrooms).
- Double rinse your greens. Massage the kale and mustard greens in olive oil, garlic, lemon juice and a little bit of sea salt and lay the bed in your salad bowl.
- While these are cooking, wash and cut your fruit to top the salad. Gather your ingredients for the salad dressing and mix (the longer you let it sit, the thicker it will be). Taste it. You may want to add more or less of one ingredient to match your preference.
- Top with additional toppings, including nuts, seeds, cheese, or even meats.
Equipment
Nutrition
Serving: 1Calories: 475kcalCarbohydrates: 46gProtein: 16gFat: 30gSaturated Fat: 8gPolyunsaturated Fat: 20gCholesterol: 31mgSodium: 819mgFiber: 12gSugar: 27g
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