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.
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
Instructions
- 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.
- 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.
- Core and finely slice apple into matchsticks and add to bowl with kale and spelt. Pour lemon juice dressing overtop and stir well.
- 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