It’s no secret I love chia seeds for everything they do. Not only are they a versatile addition to almost any meal / snack / drink, but they are full of good-for-you vitamins and nutrients! Read on for a super easy recipe and a GIVEAWAY at the end of the post!
In my opinion, there’s no real discernible flavor at all. They do add a little crunch if used dry, which is great in salads and granola, or the chia seeds will thicken and can get somewhat gelatinous when used in a smoothie, pudding, or other liquid.
This salad is one of my go-tos and is so easy to make on a weekend night to have for the rest of the week. It honestly takes less than 10 minutes from refrigerator to table, and is a huge step up from your basic (and super boring) iceberg lettuce based salad. If you’re going the pre-made route, I would omit the beets, pumpkin seeds, dried cranberry and chia seeds and only add right before being served.
1 c. spinach
1.5 c. spring mix greens 1 c. kale 3 brussels sprouts, sliced thin (I used a mandolin) ½ c. broccoli florets
A note about the Poppyseed Dressing I use: I buy it, because that’s just the kind of girl I am 😉 BUT Pinch Of Yum has an awesome recipe for Homemade Poppy Seed Dressing that would be the perfect substitution!
Directions: 1. Add spinach, mixed greens, and kale to a large bowl and mix.
2. Add the brussels sprout, broccoli, beets, pumpkin seeds, dried cranberries and chia seeds