1/4 tsp each sea salt and fresh ground black pepper
In a large bowl, combine kale, lime juice, 1 tsp oil and 1⁄2 tsp each salt and pepper. Use your hands to massage mixture into kale, until leaves have wilted just slightly. Transfer to a serving platter.
Sprinkle avocado and apple over top kale. Finish salad with pumpkin seeds, fresh blueberries and cheese.
Prepare dressing: In a blender, combine all dressing ingredients and 3 tbsp water and blend on high until smooth, about 1 minute. Drizzle over salad.
The fresh crunch of beets and kale pairs wonderfully with this creamy homemade avocado dressing. Adjust the amount of honey, salt or black pepper to your taste. If you’d like more color, use both red and golden beets.
Skip the preservatives and sugar often added to traditional Caesar dressings - here we make a high-fiber, real-food Caesar-style dressing and use it in these satisfying wraps for grab-and-go lunches or lazy dinners.
A cold Asian noodle salad is a happy and healthy stir-fry alternative that can be made in advance and served straight out of the fridge. Our favorite is this spicy Thai noodle salad topped with sriracha-roasted peanuts.