Nothing is better than a big fresh salad packed full of flavour and nutrients to get you through the day!
I love using kale as a base for my salad because it is high in fiber and packed with essential vitamins and minerals. It is also very alkalizing to the body thanks to the chorophyll!
Beets are also a great addition to any salad because they are naturally sweet and rich antioxidants thanks to their vibrant colour. They are GREAT for building the blood and liver because they contain an important nutrient called betaine.
Chickpeas are a great vegan source of protein and are also high in fiber which is great for detoxing the colon. Chickpeas are naturally high in lectins, so it is essential to make sure you soak the beans overnight before cooking. A cool trick you can do is to cook the beans with iodine (I like using seaweed sheets) to help pull out some of the lectins which makes them easier to digest!
Goat feta adds such a delicious savoury flavour to the salad and it is high in minerals like calcium and phosphorous but can definitely be left out to make this salad fully vegan!
Olive oil is my GO-TO oil because it is great for helping too reduce LDL cholesterol and increase HDL (the good) cholesterol!
Apple cider vinegar is the ONLY vinegar we use in our home because it is AMAZING for detoxifying the body and it creates the optimal pH in our bodies for good bacteria to thrive.
I hope you love this recipe as much as I do ! It can also be meal-prepped if you leave the dressing on the side to have quick lunches throughout the week. You could add chicken or organic sprouted tempeh to this if you want a heartier lunch.
3 cups kale roughly chopped and massaged with olive oil until softened
1 large beet, boiled or steamed, then sliced
Organic goat feta, crumbled
1/4 cup chickpeas, soaked overnight in water then rinsed and cooked until soft
salt and pepper to taste
1 tbs Extra virgin olive oil
1/2 tbs Apple cider vinegar
1/2 tsp garlic powder
Mix dressing ingredients together and pour over prepared salad. Enjoy!
Written by: Marla Pietruszko BSc RHN