For many Primal types, the meat is the easy part of a meal. Roasted or grilled, the taste and richness are givens. After all, few of us tire of a good steak over time. The vegetables…are often another matter. Short of resorting to the overcooked sides we grew up with or anemic examples of restaurant offerings, we know we could do better. We should be eating more vegetables, with more variety, but how? Salads are perhaps the top option, but we’re not always in the mood for a cold bowl for dinner. Side salads can be the answer. We’re not talking ordinary iceberg though…

How to make a julienned carrot and kale salad

First, julienne carrots (a food processor often has this setting). Then chop kale into bite-size pieces. Once your ingredients are prepped all you need to do is combine the carrots and kale in a large bowl. Finally, toss with our Primal Kitchen® Honey Mustard Vinaigrette.

You can distribute this dish between 4 plates. We also recommend sprinkling these with seeds as the final touch.

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