2 cups kale
2 cups broccoli florets
2 cups brussels sprouts, roughly chopped
2 cups red cabbage, roughly chopped
1 cup carrots, roughly chopped
½ cup fresh parsley
½ cup almonds
1 to 2 Tbsp sunflower seeds
For the dressing:
3 Tbsp olive oil
½ 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)
¼ tsp. sea salt
-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. Enjoy!
Serving Size: 1½ cups • Calories: 175 • Fat: 11.8 g • Saturated Fat: 1.6 g • Carbs: 15.4 g • Fiber: 4.7 g • Protein: 5.3 g • Sugar: 5.6 g