The healthiest bite you can imagine, bursting with the flavors of fresh basil and a rainbow of veggies! Serve with my super easy 3-Ingredient Basil Vinaigrette.
3 large leaves curly green kale
2 small-medium bunches lacinato kale
1 bunch radishes
1 medium golden beet
1/4 a medium red onion
3/4 cup marinated, pitted green olives, divided
1/4 cup raw unsalted sunflower seeds, divided
Slice your kale into thin strips, wash, and dry well.
Using a vegetable peeler, peel the outside of the beet and discard this outer portion. Then, use the vegetable peeler to shave thin slices of beet.
Slice your radishes into thin rounds.
Slice the cucumber into rounds, then slice the rounds into quarters.
Cut a quarter of a red onion into thin strips, cutting into halves or thirds to make smaller strips (do not dice).
Toss all your veggies into a large bowl. Add 1/2 cup of the green olives, 2 Tbsp. of the sunflower seeds, and half of the 3-Ingredient Basil Vinaigrette and toss well to combine, making sure kale is well coated in dressing. Feel free to get your hands in there and massage the kale leaves to really soften them up. Add more dressing to taste.
Sprinkle the remaining 1/4 cup green olives and 2 Tbsp. sunflower seeds over the top of the salad and serve!
Recipe by Food to Feel Good at https://www.foodtofeelgood.com/crunchy-rainbow-basil-kale-salad/