Warm Kale and Spinach Salad with a Creamy Paleo Lemon Dressing - Alix Barth Nutrition

Ingredients

• 12-16oz bag pre-riced cauliflower rice
• ½ tbsp smoked or regular paprika
• ½ tsp ground turmeric
• 1 lb baby new potatoes (any color), cut into ¼” thick rounds
• 3 small carrots (any color), cut into ¼” thick rounds
• 15 oz organic chickpeas, drained and rinsed
• drizzle of extra virgin olive oil
• ½ tsp sea salt
• ½ tsp black pepper
• ½ tsp dried basil
• ½ tsp dried thyme
• ½ tsp ground coriander
• ½ tsp garlic powder
• ⅛ tsp ground cumin
• ¼ cup Primal Kitchen Avocado Oil Mayo
• 1 tbsp Dijon mustard
• ⅛ tsp garlic powder
• ⅛ tsp mustard powder
• 2 pinches sea salt
• 1 pinch black pepper
• 1 large lemon, zest and juice
• 1 bunch dinosaur or lacinto kale, stems removed and thinly sliced
• 2 large handfuls baby spinach
• 1 tbsp sesame seeds, toasted
• 1 jalapeno, thinly sliced (optional)