This salad has anti-oxidant rich blueberries and beets, and protein with almonds and/or walnuts, and a touch of sweetness so is great as a meal of its own accord, especially if you prefer something a little sweet for breakfast. It also pairs nicely with the Rosemary Venison or my take on Chicken Marbella.
- Equal parts kale and lettuce
- 1-2 beets, diced to 1/2 inch pieces
- 1 fennel bulb, chopped
- Almonds and walnuts (I usually use both)
- Almond or coconut yogurt
- Almond milk
- Ginger beet sauce (puree 1 beet, 1 banana, 1 apple and about 1 tsp ginger)
Dice/chop the beets and fennel, enclose in tinfoil and bake at 400F for about 30 minutes or until a fork goes in easily. I usually make a big batch ahead of time and eat the salad a couple times during the week. After beets and fennel are cooked and at least slightly cooled, in a bowl combine equal parts kale and lettuce, and top with blueberries, beets/fennel, and almonds/walnuts. I usually use about equal volumes of blueberries, beets/fennel and almonds/walnuts, around 1/4 cup.
For the dressing combine about 2 tbs each of coconut or almond yogurt, almond milk (I’m not sure why it looks pink in this picture, maybe reflection off the beet sauce), and ginger beet sauce (I think I need a better name for that). Spoon or pour over your salad and you are good to go.