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Lunch: Kale, Spelt, Apple, and Beet Salad

Whole grains such as spelt and other high-fiber foods such as kale, beets, and apples help promote a healthy gut and ease digestion. This salad has a bright, slightly sweet flavor with a hint of apple and a tangy lemon juice dressing.
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Servings: 2
Ingredients Method Notes

Ingredients
  

  • 3 cups washed and finely sliced kale
  • Pinch of salt
  • 1 tablespoon olive oil
  • 1 cup cooked spelt
  • 1 teaspoon lemon zest
  • ¼ teaspoon dry mustard powder
  • ½ teaspoon honey
  • 1 tablespoon lemon juice
  • 1 Pink Lady apple
  • 3 medium-sized beets trimmed, roasted, and cooled
  • ¼ cup sliced almonds

Method
 

  1. In large mixing bowl, combine kale, salt, and olive oil. Massage kale for a few minutes; add spelt along with lemon zest, stir to incorporate, and then allow to stand while you prepare other ingredients.
  2. In small jar, combine mustard and honey to make a paste. Add lemon juice a few drops at a time to loosen the paste, gradually incorporating all of the lemon juice.
  3. Core and finely slice apple into matchsticks and add to bowl with kale and spelt. Pour lemon juice dressing overtop and stir well.
  4. Arrange salad on serving plate. Slice beets into eighths and arrange overtop. Sprinkle with almonds and serve.

Notes

Each serving contains: 412 calories; 14 g protein; 14 g total fat (2 g sat. fat); 63 g total carbohydrates (22 g sugars, 11 g fiber); 243 mg sodium