Roasted Beet and Kale Salad

Ingredients

• 6 cups kale, (washed, spun dry, and chopped (measure the kale after it has been chopped))
• 2 cups roasted beets, (diced)
• 1/2 cup croutons
• 1/2 cup grated asiago
• 3 tablespoons lemon juice
• 3 tablespoons avocado oil
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon onion powder
• 1/4 teaspoon garlic powder

Instructions

1. 1

   Transfer the prepared kale to a large mixing bowl and set aside.

2. 2

   In a jar with a tight-fitting lid, measure in the lemon juice, avocado oil, salt, ground black pepper, onion powder, and garlic powder. Shake well to combine.

3. 3

   Pour half of the dressing over the kale and massage it into the chopped kale leaves. (I like to wear food-safe rubber gloves to massage the dressing in. Massaging the kale helps to tenderize it and lessens that tough chewiness that most people don't care much for.)

4. 4

   Next, add half of the roasted beets and asiago. Toss well to combine.

5. 5

   Plate the salad and top with the remaining beets and asiago. Top with the croutons and drizzle over the remaining dressing.

6. 6

   Serve immediately and enjoy!