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PREP TIME:
5 Minutes

COOK TIME:
4 Minutes

TOTAL TIME:
9 Minutes

Author: Christi Davis
Recipe type: Gluten Free
Yield: 1 Serving

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Salad Ingredients:

  • 2 Cups Tuscan Kale – Sliced Thin
  • 2 Baby Cucumbers – Sliced into thin rounds
  • 2 oz. Organic Goat Cheese – Crumbled
  • 2 Medium Sized Strawberries – Sliced Thin
  • 1 oz Prosciutto – Toasted and Roughly Chopped
  • Sea Salt & Cracked Pepper to Taste
  • ¼ Teaspoon Garlic Powder
  • 2 TBSP Red Onion Sliced Thin
  • 1-2 TBSP Pumpkin Seeds

Honey Mustard Dressing Ingredients (makes 6-8 servings):

  • ¼ Cup Organic or Raw Honey
  • ¼ Cup Dijon Mustard
  • ¼ Cup Veganaise
  • 1/8 Cup Apple Cider Vinegar
  • 1/8 Cup Extra Virgin Olive Oil
  • Pinch Himalayan Sea Salt
  • Cracked Black Pepper to Taste

Dressing Instructions:

  1. Pour all dressing ingredients into a mason jar. Screw lid on and shake until combined.

Salad Instructions:

  1. In a large salad bowl, add the kale. Add cucumbers and onion on top.
  2. Crumble goat cheese over salad mixture.
  3. Lightly toss.
  4. Add salt & pepper to taste along with garlic powder.
  5. Drizzle salad with 2 TBSP of dressing.
  6. Toss lightly again.
  7. In a small frying pan, lightly spray with olive oil. Add diced prosciutto and cook on medium for 4 minutes – will crisp up.
  8. Top with strawberries, prosciutto and pumpkin seeds.
  9. *Reserve any remaining dressing in the fridge.

*Try and use all organic ingredients if possible.