The Greenest Spring Salad with Jalapeño Mint Dressing Recipe

You know salads are good for you. You know they make an easy, fast dinner. But it’s all too easy to get tired of the same bland, boring salads and dressings. And as a result, you probably don’t eat salad as often as you’d like to, or SHOULD be doing.

If that’s the case for you, it’s time to shake things up with a very flavorful, very green salad that will leave you craving more. The jalapeño mint dressing is crazy-good, so you might want to make extra. Although it’s so easy, you can make more anytime you want it.

If you don’t like beets, feel free to swap it out with shredded carrot, diced avocado, or another veggie you do enjoy.

Be sure to watch for my blog post on Thursday, when I’ll share more ways to enjoy greens than you could eat in a single week!

So give it a try and let me know what you think over on Facebook.

THE GREENEST SPRING SALAD WITH JALAPEÑO MINT DRESSING

Salad Ingredients [Serves 4]

1 head of kale, cut into small ribbons 
1 cucumber, chopped
1 beet, shredded
2 tbsp. sunflower seeds
2 tbsp. chia seeds

Dressing Ingredients

1/4 cup fresh squeezed lemon juice
2/3 cup extra virgin olive oil
1 tsp. black pepper
1 tbsp. fresh mint leaves, chopped
1 small jalapeño, finely chopped (remove seeds for less heat)
Sea salt (Celtic Grey, Himalayan, or Redmond Real Salt)

Directions:  Whisk all dressing ingredients together and season with sea salt to taste.

Combine all salad ingredients in a large bowl.  Dress only what you will eat with the dressing, but pour enough onto salad to coat all the veggies.

Feel free to massage dressing into the kale with your hands, or let it marinate on kale for 30 minutes to soften its texture.

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