Spicy Spirulina, Spinach & Kale Chip Salad

Spicy Spirulina, Spinach & Kale Chip Salad 

For the Kale Chips:

1 bunch kale leaves (rinsed, dried, and roughly torn into 2″ pieces)
1/4 head red cabbage (rinsed, dried, and chopped into 2″ chunks)
2 large carrots (rinsed and shredded)
1/2 cup sunflower seeds (soaked, “sprouted,” and drained)
2 Tbs. spirulina
1 Tbs. paprika
sea salt and pepper to taste

 

Process the sunflower seeds, spirulina, paprika, salt and pepper in a high-speed blender until smooth. In a large bowl, massage into the raw veggies. Dehydrate at 105 degrees for 24 hours, flipping the chips halfway through the process. Alternatively, on a parchment lined baking sheet, evenly distribute the veggies so they do not overlap (they should not overlap much on the dehydrating trays either) for 10-15. Rotate the tray or flip chips, and then bake for another 5 minutes or so.

 

For the Salad:

Once crisp and crunchy, toss the kale chips with fresh baby spinach leaves and drizzle with a bit of balsamic reduction. The sweet and spicy of the spirulina will be enhanced by this super crazy synthesis of flavors!

 

And there you have it! Spicy Spirulina, Spinach and Kale Chip Salad – and all the healthy good things you’re doing for your body as you gobble up the goodness too!