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- 1 tbsp olive oil
- 1 tbsp dijon mustard
- 1 tbsp apple cider vinegar
- 2 tbsp water
- mineral salt and fresh cracked pepper to taste
Directions
- In a small bowl, mix your dressing and set aside.
- Prepare vegetables and place in large bowl, add dressing and toss to coat. Add in seeds and toss again (or sprinkle over each portion before serving). Let salad rest a few minutes before eating, this will help soften the kale a bit.
Notes: For a creamier dressing, replace the oil with tahini. If you have fresh lemons on hand, this would be great with a big squeeze of lemon over top. If serving for one, use 1 - 1 1/2 tablespoons each of the seeds.
For the full post, visit The Simple Veganista.