Ready in: 25 minutes
Ingredients
- 2 green apples - washed, cored and cubed
- 1/2 cup roasted sunflower seeds
- 1/2 cup sliced walnuts
- 1/2 cup halved olives
- 5 oz. mixed baby kale leaves, chopped
- 2 tomatoes, diced
Dressing:
- 1 pasture-fed, free-range egg
- 1/2 tablespoon apple cider vinegar
- 1/8 teaspoon Dijon mustard
- 2 tablespoons avocado oil
- 2 tablespoons olive oil
- 1/8 teaspoon unrefined sea salt
- 1/8 teaspoon ground white pepper
- 1/4 cup balsamic vinaigrette
- 4 tablespoons pure full-fat coconut milk
- 2 tablespoons fresh dill, finely minced
- 1 teaspoon garlic powder
- 1 teaspoon apple cider vinegar
- 1/2 teaspoon unrefined sea salt
- 1/4 teaspoon freshly ground black pepper
Directions
- Combine apples, sunflower seeds, walnuts, olives, kale, and tomatoes in a large bowl.
- Prepare the Paleo mayonnaise: Place egg, 1/2 tablespoon cider vinegar, and mustard in a blender, and blend until frothy. Add the avocado oil and olive oil, drop by drop, until smooth and creamy. Season with 1/8 teaspoon salt and white pepper. Place in a sealed container and refrigerate for 15 minutes.
- Stir together the prepared mayonnaise and the remaining dressing ingredients in a small bowl then pour over salad and toss well.