Garden Hummus Salad with Bake ACV Kale Chips

Oh Kale No!

This has been my GO TO salad for lunch! Super filling, full of nutrients and most importanty,d elicious.

Salad:

Raw Spinach and Arugula (1/2 cup each)

Kale Chips:

Heat skillet on medium heat with a 1 tbsp of EVOO. Add about 1 cup of raw kale into skillet. Garnish the kale with a dash of sea salt, black pepper and garlic. Once kale is starting to cook, splash skillet with ACV! I like to cook the kale until it start to brown. That way it adds a nice crunch to the salad.

Plate:

All greens placed on the plate.

Chopped Toppings:

1/2 cucumber (I eat a whole cucumber every day)

2 celery stalks

6 baby carrots

Red onion

A couple cherry tomatoes

1/4 cup black beans

*Option to add extra chickpeas, or whatever veggies you like! Pictured above I added purple cabbage. If there is avocado in the house, I will most certainly add a few slices on top.

I finish the plate off with garlic hummus! Either a dallop of it right in the center...or when I want to get fancy I'll place the hummus in a plastic bag, cut the end of the bag and squeezze it out--like picutred above.

Garinsh with crushed red pepper and parsley.

This dish is FULL of beauty-foods and will give your skin the BOOST it needs for this harsh winter weather. Honestly, aim to eat this salad 2-3 times a week and see the difference!

Happy Eating!