Serve this beautiful and flavorful salad with baked sweet potatoes, roasted chicken, or a bean soup for a balanced meal. The salad lasts several days in the fridge, just keep the almonds on the side until you are ready to serve it!
Ingredients
Salad
2 bunches
kale
2 large
carrots
grated
2 cups
thinly sliced
red cabbage
1 cups
raw almonds
roasted and chopped
Dressing
¼ cups
freshly squeezed
lemon juice
¼ cups
extra virgin olive oil
2 teaspoons
finely grated
lemon zest
2 cloves
garlic
crushed
¾ teaspoons
Herbamare
(or sea salt)
