2 Serving
Lunch
Thai Kale Chopped Salads
with Avocado & Peanut Dressing
SERVINGS
PREP & COOK TIME
5 min
CALORIES
710
FAT
41g
CARBOHYDRATES
60g
PROTEIN
20g
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INGREDIENTS
- 4 oz grape tomatoes
- 1 avocado
- 8 oz kale beet blend
- ¼ cup sunflower seeds
- 4 oz multigrain croutons
- ¼ cup peanut sauce
- For full ingredient list, see Nutrition
Allergens: peanuts, tree nuts, wheat
SERVINGS
PREP & COOK TIME
5 min
CALORIES
710
FAT
41g
CARBOHYDRATES
60g
PROTEIN
20g
Get Recipes Delivered
INSTRUCTIONS
1
Prepare the salad
Halve the grape tomatoes. Halve the avocado, remove the pit, and dice the flesh. Divide the kale beet blend into 2 servings.
2
Serve
When you’re ready to eat, toss the kale beet blend with the peanut sauce. Top with halved grape tomatoes, diced avocado, sunflower seeds, and multigrain croutons.
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