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…
Time: 15 minutes
- 1 pound carrots (any and all colors), peeled and thinly julienned
- 2 cups thinly sliced lacinato kale
- ½ cup Primal Kitchen® Honey Mustard Vinaigrette 
- 2 tablespoons hemp or chia seeds
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