Serves 4-6
- 1/2 large head of lettuce, washed and chopped
- 1 bunch kale, washed and chopped
- 4-6 small carrots with tops – carrots grated and greens chopped
- 1/4 cup sunflower seed butter
- 1/4 cup extra virgin olive oil
- 1/4 cup raw apple cider vinegar
- 1 Tbsp. Dijon mustard
- Juice of 1-2 limes
- 1 tsp. garlic powder
- Sea salt to taste
- Pastured, hard boiled eggs (dependent on amount desired per serving)
- In a large bowl, mix chopped lettuce, kale and carrots and their greens.
- In a small bowl, make dressing: whisk sunflower butter, lime juice, garlic, Dijon mustard, vinegar and olive oil. Taste and adjust seasonings if needed.
- Pour dressing over vegetables and gently mix to coat. Reserve some dressing depending on preference, or serve separately in a serving vessel.
- Top salad with sliced hard boiled eggs.
- Enjoy!