Kale Salad with Olives, Chia Croutons + Creamy Lemon-Rosemary Dressing
Ingredients
  1. Creamy Lemon-Rosemary Dressing
  2. [q:1/4] cup chopped white onion
  3. [q:1/4] cup fresh lemon juice
  4. [q:1/4] cup extra-virgin olive oil
  5. [q:1/4] cup tahini (sesame paste)
  6. 2 tablespoons Osteo Calm
  7. 2 small cloves garlic
  8. 1 teaspoon gluten-free Dijon mustard
  9. Sea salt and pepper to taste
  10. 1 tablespoon fresh rosemary leaves, packed
  11. Kale Salad
  12. 6 cups fresh kale, washed and drained, with stalks removed, and torn into pieces
  13. [q:3/4] cup (75 grams) raw pecans, chopped
  14. 3 celery sticks, sliced
  15. [q:1/2] cup pitted Kalamata olives
  16. Batch of grain-free, low-carb chia croutons, also made with Osteo Calm
Directions
  1. For the dressing, add all ingredients but rosemary leaves into the jug of your high-powered blender. Blend on high until smooth. Add the rosemary leaves and pulse, just briefly. Set aside.
  2. To assemble the salad, add all ingredients to a large bowl. Toss to combine. Drizzle salad dressing over top and serve.