Blueberry Kale Salad

I love salads that combine veggies with fruit. There is just something about a slightly sweet and salty combination that I really enjoy. Take this Blueberry Kale Salad for example. You have hearty and earthy beets and kale, together with sweet and tangy blueberries, and some pumpkin seeds for a crunchy kick. It is sugar-free and low glycemic. So if you are prediabetic or have problems with insulin resistance, give this salad a try!

I used raspberries instead of blueberries. And I roasted my beets in the oven with coconut oil. Yum!

I used raspberries instead of blueberries. And I roasted my beets in the oven with coconut oil. Yum!

Blueberry Kale Salad
2 servings

3 1/3 cups Kale Leaves (chopped)
1/3 Cucumber (chopped)
1 1/3 stalks Celery (chopped)
2/3 cup Blueberries
2/3 Beet (peeled and spiralized)
2 2/3 tbsps Pumpkin Seeds
2 2/3 tbsps Extra Virgin Olive Oil
1 Lemon (medium, juiced)
1/3 tsp Dijon Mustard
1/3 tsp Sea Salt
1/16 tsp Black Pepper

In a large bowl, combine the kale, cucumber, celery, blueberries, spiralized beets, and pumpkin seeds.
In a mason jar, combine the olive oil, lemon juice, Dijon mustard, salt and pepper. Shake well.
Before serving, pour dressing over the salad and toss well. Enjoy!

NOTES
Storage - Keeps well in the fridge for 4 days.
More Protein - Add a salmon fillet, grilled chicken breast, or lentils.
More Carbs - Add cooked quinoa.
No Spiralizer - Roast the beets in the oven with some olive oil, salt and pepper. 400F between 40 and 50 minutes.

For more sugar-free and low-glycemic recipes, download my free guide.