BBQ’ed Kale Salad
1 bunch kale
1 cup farro (cooked)
1 tbsp toasted sesame oil
2 tbsp Braggs Amino Acid
⅓ cup cranberries (unsweetened)
1 cup coconut flakes (unsweetened)
Heat BBQ to medium heat. Brush kale with olive olive and toss on grill for about 2 minutes on each side (or until ends are browned). In large bowl break kale with hands into bite sized pieces (or chop with knife). Toss with all other ingredients.
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