8 ingredients · 10 minutes · 1 serving

Instructions

1. In a large bowl add the beets, carrots, kale and apple.
2. In a small bowl, whisk together the orange juice, lemon juice and sea salt.
3. Add the dressing to the salad and toss to combine. Top with parsley and enjoy!

Ingredients

• 2/3 Beet (medium-size, peeled, julienned)
• 2/3 Carrot (julienned)
• 14 grams Kale Leaves (shredded)
• 1/3 Apple (julienned)
• 15 milliliters Orange Juice
• 5 milliliters Lemon Juice
• 250 milligrams Sea Salt
• 5 grams Parsley (chopped)

Energy Value

Notes

Leftovers
Refrigerate in an airtight container for up to three days.
Serving Size
One serving is equal to about 3/4 cup salad.
More Flavor
Add some dijon or honey mustard to the dressing.
Additional Toppings
Top with pumpkin seeds.