INGREDIENTS: 
Chopped kale
1/3 cup sour cream (can sub full-fat plain yogurt, dairy-free yogurt or mayo) 
1/4 cup tahini
2 Tbsp coconut aminos 
1/4 cup water
3 Tbsp Dijon mustard 
1-2 oz raw apple cider vinegar (to taste)
2-3 Tbsp lemon juice (to taste)
1 tsp garlic powder
1 tsp onion powder or 1-2 Tbsp dehydrated chopped onions (as shown in photo)
Sea salt & pepper, to taste (don’t be shy with healthy salt!) 

TOPPINGS:
Sprouted pumpkin seeds
Hemp seeds
Pork Panko (Crumbled Pork Rinds; see photo) 

OPTIONAL PROTEIN TOPPERS:
Grilled chicken 
Almond flour or pork panko breaded chicken tenders (our family favorite!) 
Grilled or smoked salmon 
Grilled steak 

DRESSING:
Add all ingredients right into a pint size mason jar and shake until smoothe. If tahini is hard, add to blender or use a stick blender until smooth. 
​
This is a great easy-to-throw-together dressing to keep on hand for ANY salad or “sauce” to pour over chicken, dip veggies in, etc. 

TOSS:
Add chopped kale to a large salad bowl, add all your crunchy toppings and dressing, and toss! Then top with protein if you are wanting to make it a complete meal. I LOVE this dressing extra tangy and salty! It is crave-worthy, loaded with nutrition, and plenty filling!! 

Pro-tip: 
​Make a double batch of your healthy breaded chicken or protein when you cook and use the leftovers for your next meal. 

This is one of our client, patient, and personal favorites!! 

​If you think about it... potatoes have little flavor & are loaded with starch (aka: sugar). It's the produce, spices and mayo that make potato salad so good, not the potatoes! This is a YUMMY and MUCH HEALTHIER alternative! Bring it to your next picnic or potluck, but don't tell them it's really cauliflower... They'll never know ;) What they don't know (in this case) definitely WON'T hurt them... haha ;)

INGREDIENTS:
1 large head of cauliflower, broken into equal-size pieces
1/4+ cup parsley, chopped
3 green onions, chopped
1/2 small red onion, diced
6 radishes, thinly quartered and sliced
3-4 celery stalks, chopped

DRESSING:
1 cup HEALTHY MAYONNAISE or Primal Kitchen Mayo
1 tsp sea salt
1+ tsp dry dill 
2-3 pinches dry red pepper
1/2 tsp black pepper
1/4+ tsp paprika
2 tsp Annie's Mustard (or any other mustard that is made with apple cider vinegar)

NOTE: I like mine a bit more spicy so I measure generously... a rounded (not heaping) measurement on all spiced except salt. Find your own balance of spices to taste ;)

INSTRUCTIONS:
Boil or steam cauliflower pieces until tender but not mushy.
Drain and pour cooked cauliflower into ice bath immediately to stop the cooking process. The ice will melt or mostly melt. 
Drain again and set aside, removing any remaining ice cubes if necessary. 
Prepare all fresh produce as directed above.
Combine mayo with all spices and mustard.
Roughly chop cauliflower and pat dry before putting it into a large serving bowl.
Add all produce and mayo mixture. Mix well.
​Adjust seasonings to taste.

EnJOY ;)