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This salad has been on repeat for lunch for the last few weeks. It’s easy to whip up and stores nicely if you want to meal prep you lunches for the week. Add a little shredded chicken for some extra protein!
⬇️ PRODUCTS MENTIONED ⬇️
Sugar-free sweetener: https://amzn.to/40zzim7
Sugar-free maple syrup: https://amzn.to/4azaP5a
Chill Out Bite: https://dailygem.com/KetoFocus
⬇️ WHAT I’M WEARING ⬇️
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Toasted nuts:
½ cup pecans, raw
½ cup walnuts, raw
One egg white
1 tsp sugar free sweetener
¼ tsp cayenne pepper
¼ tsp ground cinnamon
Dressing:
⅓ cup olive oil
¼ cup apple cider vinegar
1 tsp Dijon mustard
1 tsp sugar-free maple syrup
½ tsp salt
¼ tsp black pepper
Salad:
4 slices of prosciutto, finely julienned
5 cups kale, shredded with stems removed, about one large bunch
1/2 of one honey crisp apple or Asian pear, sliced thin
6 oz Brie, cut into small cubes
Instructions:
1. Preheat the oven to 375 degrees. Line a small baking sheet with parchment paper
and set aside.
2. In a small bowl, whip the egg white with a fork until it starts to foam. Add the
sweeter cayenne pepper and ground cinnamon.
3. Toss the pecans and walnuts in the egg-white mixture to lightly coat the nuts.
4. Spread the nut on one layer onto a parchment-lined baking sheet.
5. Bake for 10 minutes. Remove from the oven and let it cool at room temperature.
These can be made up to 3 days in advance and held in an airtight container.
6. In a bowl, combine the olive oil, apple cider vinegar, Dijon mustard, sugar-free
maple syrup, salt, and pepper with a whisk or emulsion blender. If needed, season
with more salt and pepper.
7. Place the shredded kale in a large serve bowl and lightly toss with ½ of the
vinaigrette. Top with the sliced apple (or pear), Brie, prosciutto, and spice nuts.
8. Serve with the remaining vinaigrette.
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