Serves: 4
Your body will thank you for eating this nutritional powerhouse of a salad!
INGREDIENTS
- 4 cups baby kale
- 1 cup blueberries
- 1/4 cup pine nuts
- Lemon Mustard dressing:
- 2 tablespoons fresh lemon juice
- 1/3 cup olive oil
- 2 teaspoons Dijon mustard (check ingredients)
- Salt and pepper, to taste
DIRECTIONS
- In medium skillet over medium heat, add pine nuts and cook until light toasted.
- In medium serving bowl or platter, add kale.
- Mix up Lemon Mustard Dressing by adding ingredients to a mason jar and shake until blended or in a small bowl and whisk with a fork until blended and emulsified.
- Top salad with blueberries, toasted pine nuts and drizzle with salad dressing to your taste.
RECIPE CREDIT: Kate Scarlata, RDN, FODMAP and IBS Expert