Kale Salad with Olives, Chia Croutons + Creamy Lemon-Rosemary Dressing
By Leanne Vogel
In partnership with Natural Vitality
Ingredients
- Creamy Lemon-Rosemary Dressing
- 1⁄4 cup chopped white onion
- 1⁄4 cup fresh lemon juice
- 1⁄4 cup extra-virgin olive oil
- 1⁄4 cup tahini (sesame paste)
- 2 tablespoons Osteo Calm
- 2 small cloves garlic
- 1 teaspoon gluten-free Dijon mustard
- Sea salt and pepper to taste
- 1 tablespoon fresh rosemary leaves, packed
- Kale Salad
- 6 cups fresh kale, washed and drained, with stalks removed, and torn into pieces
- 3⁄4 cup (75 grams) raw pecans, chopped
- 3 celery sticks, sliced
- 1⁄2 cup pitted Kalamata olives
- Batch of grain-free, low-carb chia croutons, also made with Osteo Calm
Directions
- 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.
- To assemble the salad, add all ingredients to a large bowl. Toss to combine. Drizzle salad dressing over top and serve.
Contributor
Leanne Vogel
Leanne Vogel is an ultra passionate Nutrition Educator, host of The Keto Diet Podcast, creator of one of the largest keto resources on YouTube, and the founder of Happy Keto Body.
Her first paperback, The Keto Diet, was an international bestseller and the first ketogenic book to debut at Costco, ever. some of her latest include The Keto Diet Cookbook (April, 2019), and Keto for Women (June, 2019).
