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Let me introduce myself. My name is Mark Sisson. I’m 63 years young. I live and work in Malibu, California. In a past life I was a professional marathoner and triathlete. Now my life goal is to help 100 million people get healthy. I started this blog in 2006 to empower people to take full responsibility for their own health and enjoyment of life by investigating, discussing, and critically rethinking everything we’ve assumed to be true about health and wellness...

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September 29 2018

Julienned Carrot and Kale Salad

By Editorial Team
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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…

Servings: 4

Time: 15 minutes

Ingredients:

Instructions:

Julienne carrots (a food processor often has this setting). Chop kale into bite-size pieces.

Combine carrots and kale in a large bowl. Toss with vinaigrette.

Distribute between 4 plates. Sprinkle salads with seeds and serve.

Nutritional Info (per serving):

  • Calories: 66
  • Net Carbs: 10 grams
  • Protein: 3 grams
  • Fat: 14 grams

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