Kale Blueberry Salad (Paleo, AIP, GF, Vegan Option)
This blueberry kale salad is so simple, light, and fresh and takes minimal effort to make. Yay! It makes a great side salad or main dish with a little protein thrown in.
In a small bowl, stir together the dressing ingredients. Set aside.
Add the kale to a medium-sized bowl. Make sure it is torn or cut into very small pieces. Massage 1-2 tbsp of the dressing into the kale for about 1-2 minutes. Reserve the remaining dressing for when it's time to serve.
Add in the brussels sprouts, oranges, cucumbers, and blueberries. Add remaining dressing, toss to distrubute the dressing evenly, and serve.
Notes
-If you think you will have some salad left over, don’t pour all of the dressing on the salad. Instead, set some aside for later. Store the dry salad and the dressing separately in the fridge for a day or two and eat as leftovers for lunches or other dinners. -If you use pre-cut baby kale rather than mature kale, you can skip the massaging/tenderizing step and just mix all the veggies together at once.