Confetti Kale Salad

I bought the www.toneitup.com nutrition plan a while back and have only made a few of the recipes so far. I’ve been meaning to make this one for a while now but have been hesitant because frankly, it sounds too healthy to actually taste good. I was wrong! Raw kale is quite bitter and the cabbage is …meh, but when you add the Dijon dressing it completely masks any ickiness and it tastes sweet! It’s like some kind of voodoo magic. I’m sorry I didn’t try this recipe sooner. I didn’t have any hemp seeds so I used flax seeds instead, and I wanted a little more protein so I added some pre-cooked chicken breast. Yummalicious!

Confetti Kale Salad w/ Dijon Dressing

4-6 leaves kale
¼ small head purple cabbage, shredded
1 cup diced yellow or red bell pepper
1/2 cup olive oil
¼ cup  hemp seeds
2 Tbs. red or white onion
1 Tbs. agave
1 Tbs. Dijon or hot mustard
½ lemon, juiced
1 tsp. sea salt
1/2 tsp. black pepper
1/2 Tbs. garlic, minced
1 tsp. mustard powder

Wash and dry kale and then strip leaves from stem using your pointer finger and thumb and pressing firmly. Rip into smaller bite size pieces and then massage the kale by squeezing in fists until it takes on a greener, brighter appearance. Add shredded purple cabbage and diced bell peppers to kale.

For dressing place oil, onion, agave, mustard, mustard powder, lemon juice, garlic, salt and pepper in a high powered blender and blend until smooth. Pour over salad and mix. Sprinkle hemp seeds over salad and toss. Serve and enjoy. This salad will keep in a sealed container in fridge for up to 3 days.

Makes 4 servings!