Description
A vibrant salad packed with kale, broccoli, Brussels sprouts, and a zesty dressing for a refreshing and healthy meal.
Ingredients
Scale
- 2 cups kale, chopped
- 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, chopped
- 1/2 cup almonds, roughly chopped
- 1 to 2 tablespoons sunflower seeds
- 3 tablespoons olive oil
- 1/2 cup lemon juice (or juice of two lemons)
- 1 tablespoon fresh ginger, peeled and grated
- 3 teaspoons Dijon mustard
- 2 teaspoons honey (or maple syrup)
- 1/4 teaspoon salt
Instructions
- Using a food processor, pulse all the veggies up to the parsley until finely chopped.
- In a large mixing bowl, combine the finely chopped veggies.
- Add the almonds to the food processor and pulse until they are roughly chopped. Fold them into the salad along with the sunflower seeds.
- In a small bowl, whisk together all the ingredients for the dressing.
- Drizzle the dressing over the salad and toss everything together until well coated.
Notes
Keep the dressing separate if preparing in advance to maintain freshness. Store leftovers in an airtight container in the fridge for up to two days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Raw
- Cuisine: Healthy
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 5g
- Sodium: 90mg
- Fat: 17g
- Saturated Fat: 2g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 0mg