Want to know my favorite nutrition hack that instantly upgrades your salad? Add bone broth to the dressing! Not only does it boost protein and collagen, but it also adds a rich, savory depth that transforms your salad into a gut-nourishing, flavor-packed meal. This Rosemary Bone Broth Balsamic Dressing is one I reach for all summer long—it’s creamy, zesty, and pairs beautifully with crisp greens and pasture-raised chicken. Here’s how to make it...

Serves: 4 Total Time: 20 minutes (20 minute: prep time)

Rosemary Bone Broth Balsamic Dressing: 

½ cup balsamic vinegar

¼ cup raw tahini

2 tbsp Dijon mustard

Juice of 1 lemon

1 tbsp Dr. Kellyann Rosemary Bone Broth Powder

⅛ tsp hand-harvested sea salt

⅛ tsp black pepper 

Spring Salad: 

5 oz. package spring mix greens

Fresh mint leaves

4- 4oz. pasture-raised chicken breast

1 cup heirloom cherry tomatoes, halved

4 radishes, thinly sliced

1 medium English cucumber, halved and sliced

2 ripe avocados, cubed

½ cup raw sunflower seeds

Directions:

Whisk or blend together all the ingredients for the rosemary bone broth balsamic dressing until evenly smooth and creamy.

In a large salad bowl, toss together all of the ingredients for the Spring Salad, drizzling the rosemary bone broth balsamic dressing on top to serve and enjoy!