Healthy Recipe: Fall Beet & Kohlrabi Salad

Servings: 1 salad

Ingredients

• 3 cups arugula greens
• 2 cups spring mix
• 1/2 cup shredded napa cabbage
• 1/2 cup canned sliced beets
• 1/2 tsp toasted sunflower seeds
• 1/2 tsp crumbled feta cheese
• 4 oz chicken breast grilled & julienned
• 1 cup of shredded kohlrabi
• 2 tbsp balsamic vinaigrette 
• 2 tsp of fresh basil
• 2 tsp sweet chili sauce
• Pinches of cayenne, salt, pepper, chili flakes and parsley
• Curry powder
• Ginger powder
• Flour

Method

Grill chicken breast, slice julienne-style and set off to the side.

Pickled recipe

Whisk together the sweet chili sauce with a pinch of cayenne, salt & pepper, chili flakes, and parsley. Pour over beets and set off to the side.

Mix curry and ginger powder with flour and lightly coat the kohlrabi. Fry in 0 trans fat oil and hold on paper towel.

Dressing

Chop fresh basil then pulse in a food processor with the balsamic vinaigrette.

Assembly

Assemble in order of ingredients. Finish with the dressing and top with the fried kohlrabi.

Nutrition information

(Per Salad)
Calories: 285
Protein: 30g
Sodium: 838mg
Total Carbohydrates: 29g
Sugars: 18g
Cholesterol: 51mg