crunchy

Cruciferous Crunch Salad

Cruciferous Crunch Salad

  • 2 cups kale
  • 2 cups broccoli florets
  • 2 cups brussels sprouts (roughly chopped)
  • 2 cups red cabbage (roughly chopped)
  • 1 cup carrots (roughly chopped)
  • 1/2 cup fresh parsley
  • 1/2 cup almonds
  • 1 tbsp sunflower seeds (up to 2 tbsp if desired)
  • 3 tbsp olive oil
  • 1/2 cup lemon juice (or juice of two lemons)
  • 1 tbsp. fresh ginger (peeled and grated)
  • 3 tsp/ Dijon mustard
  • 2 tsp. honey (or maple syrup)
  • 1/4 tsp. Sea Salt
  1. Using a food processor, process all the veggies up to the parsley until finely chopped and mix together in a large bowl. This may take a few batches.
  2. Add almonds to the food processor and pulse, until roughly chopped, and mix in with the salad along with the sunflower seeds.
  3. In a small bowl, whisk together all the ingredients for the dressing and drizzle over top of the salad OR place in a jar and use as needed.
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