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.

If you have prediabetes, high blood sugar levels or are dealing with insulin resistance, give this recipe a try. You won’t be disappointed, and your health will thank you. For direct help, join my tribe now and get a free ‘Ditch Simple Carbs’ guide. You will be the first to receive more recipes like this, as well as free workouts and tips to deal with stress - all necessary components of dealing with your prediabetes.