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
Cooking Instructions
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.
Add almonds to the food processor and pulse, until roughly chopped, and mix in with the salad along with the sunflower seeds.
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.
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
Cooking Instructions
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.
Add almonds to the food processor and pulse, until roughly chopped, and mix in with the salad along with the sunflower seeds.
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.