serves: 3-4 people
cook time: 20 min
WHAT YOU'LL NEED:
½ bag chopped kale (6 oz)
1/2 cup cooked organic Super Grains
3 strips bacon
1 avocado
1 carrot
2 sprigs green onion
3 tbsp pumpkin seeds
3 tbsp Green Goddess dressing
1 tbsp red wine vinegar
lemon wedge squeeze
HOW TO MAKE IT:
1 // cook Super Grains as directed on packaging (allow time for grains to cool before adding to salad)
2 // while grains are cooking, cook bacon on a skillet or in the oven + flip occasionally until browned. remove from heat when done + place on paper towels to drain + cool. once cool, chop into bits.
3 // during waiting periods in step 2, cut ends off green onion + chop into small pieces. dice carrot by first chopping off both ends then cutting in half lengthwise, and then lengthwise again to create four long carrot sticks. hold sticks together + dice
4 // in a large mixing/salad bowl, add chopped kale, carrot, green onion, pumpkin seeds + Super Greens. toss to combine then add green goddess dressing, red wine vinegar + lemon, then lightly toss again w/ a fresh twist of salt + pepper
5 // top w/ cubes or slices of avocado + bacon bits
TIP:
pre-cook a large batch of quinoa to store in the fridge for easy + readily available use
(I typically cook 2 cups dry at a time)
ENJOY + remember to tag @eatingwellwithkel while you're cooking!