Rainbow Crunch Salad
This salad is loaded with fresh greens, vegetables and fruit in every color of the rainbow. Kale, broccoli, cabbage and lemon support whole-body detoxification while almonds, pumpkin seeds and extra virgin olive oil add healthy fats and plant-based protein. It’s a great source of phytonutrients, complex carbohydrates and fiber.
SERVES:8 PREP TIME: 15 minutes
Prep and Enjoy
A few minutes of prep work will yield a fresh, crunchy, super-foods salad that is great paired with grilled meat or seafood
Salad Ingredients
3 cups chopped kale, tough stems removed
3 cups broccoli, chopped into small pieces
2 cups red cabbage, shredded
1 cup carrots, shredded
¼ cup green onion, sliced thin
¼ cup raw pumpkin seeds
¼ cup slivered almonds, raw
¼ cup dried cherries or cranberries, unsweetened
Lemon Ginger Vinaigrette
2 Tablespoons fresh lemon juice
Tablespoons minced fresh ginger
1 Tablespoon fresh lemon zest
2 teaspoons raw honey (more or less to taste)
2 teaspoons Dijon mustard
¼ cup extra virgin olive oil
Salt and pepper to taste
Instructions
Wash and prepare all the salad ingredients and add them to a large bowl.
For the vinaigrette, mix the minced ginger, lemon juice, lemon zest, raw honey and Dijon mustard in a small bowl. Whisk in the extra virgin olive oil until well incorporated. Season with salt and pepper.
Mix the vinaigrette into the salad ingredients and stir to combine.
Serve right away or refrigerate up to 4 days.
Tip: If raw broccoli or kale is hard to digest, briefly blanch in boiling water (30 seconds) and then into ice water. Drain well before adding to the salad.