Kale Potato Salad

Dairy Free Gluten-Free Vegan Vegetarian

Calories: 462 Proteins: 13 Carbs: 58 Fats: 23 Serves: 2




2 Cups kale, chopped

1/2 Cup shredded carrots

1 russet potato

1 Tbsp BBF Organic Naturally Refined Coconut Oil

1 Tbsp yellow mustard

1 tsp BBF Organic Agave

1/2 Cup sliced black olives

1/4 Cup chopped raw almonds

1 lime


1 lime

1 Tbsp yellow mustard

1 tsp BBF Organic Agave

Dahs salt and pepper


1. Cut potatoes into small cubes and saute them on high heat with a little bit of coconut oil. Let them crisp up and then add a little bit of water, cover with the lid and let the potatoes fully cook.

2. Follow the same process with kale (optional: add a dash of garlic powder).

3. Assemble the salad with your potatoes, kale, carrots, olives and the homemade mustard dressing.

4. Garnish with crushed almonds.