Directions
Bring a large soup pot of salted water to a boil. Remove the middle stalk from the kale and discard. Once the water is boiling, add the kale leaves, and blanch for 2 minutes. Drain and run cold water over the top for a minute to stop the cooking process. Allow to drain.
Meanwhile, whisk together the balsamic vinegar, extra virgin olive oil, brown mustard, and a pinch of salt and pepper. Set aside.
Roughly chop the kale and add to a large salad bowl. Add the spinach and mix well. Using a vegetable peeler, peel the carrot into ribbons and add to the greens. Add the grape tomatoes and pour dressing over the top and massage dressing into the vegetables. Layer the salad with the remaining ingredients: hard-boiled eggs, avocado, and sunflower seeds.
Serves 4
Meanwhile, whisk together the balsamic vinegar, extra virgin olive oil, brown mustard, and a pinch of salt and pepper. Set aside.
Roughly chop the kale and add to a large salad bowl. Add the spinach and mix well. Using a vegetable peeler, peel the carrot into ribbons and add to the greens. Add the grape tomatoes and pour dressing over the top and massage dressing into the vegetables. Layer the salad with the remaining ingredients: hard-boiled eggs, avocado, and sunflower seeds.
Serves 4
Credit: Elizabeth Blessing, GreenBEAN Delivery