This gluten free salad is packed with alkalizing greens, topped with avocado and almonds for a dose of healthy fats, and drizzled with a light lemon juice dressing that will leave your taste buds and your tummy satisfied without the calories or the guilt.
 Servings: 6 |
Prep Time: 10 minutes |
Cook Time: 0 minutes |
Ingredients2 cups tightly packed kale 2 cups red cabbage 2 large carrots 1 red bell pepper 2 avocados 1/4 cucumber ½ cup fresh parsley 1 cup sprouted almonds 1/2 cup roasted chickpeas 1 tbsp sesame seeds 1/3 cup olive oil ½ cup fresh-squeezed lemon juice 1 tbsp fresh ginger, peeled & grated 2 tsp whole grain mustard 2 tsp grade B maple syrup (optional) Pinch of Himalayan salt
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InstructionsWhisk or blend together the oil, lemon juice, ginger, mustard, maple syrup and salt. Set aside until ready to use. Thinly slice the kale, cucumber & cabbage, peel and grate the carrots, slice the pepper into matchsticks, peel and dice the avocado, chop the parsley and almonds. Combine the kale, cabbage, broccoli, bell pepper and carrots in a large serving bowl. Pour the dressing over the salad & toss until well-coated. Garnish with parsley, chickpeas, diced avocado and sesame seeds. |
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