Makes about 4 generous servings with some protein
Ingredients:
For the salad:
- 4 ounces of organic curly kale (about 6 leaves), tough stems removed and finely sliced
- 1 small head of radicchio cored and shredded
- 8 ounces of Brussels sprouts, trimmed and shredded
- 8 ounces of broccoli florets and tender stem finely diced
- 1 cup fresh blue and black berries
- 1/4 cup raw or toasted pepitas (pumpkin seeds)
For the dressing:
- 1 tablespoon light mayonnaise
- 3 tablespoons avocado oil or grape seed or any neutral-tasting oil
- 3 Tablespoons white balsamic vinegar or apple cider vinegar
- 3 Tablespoons freshly squeezed orange juice
- 2 Tablespoons maple syrup
- 2 Tablespoon freshly squeezed lemon juice
- 1 teaspoon poppy seeds
- 1/2 teaspoon sea salt
- 1/4 teaspoon onion powder
- Combine the kale, cabbage, Brussels sprouts, and broccoli slaw in a large bowl.
- Add all of the dressing ingredients except the poppy seeds into a medium-sized mason jar with a tight lid
- Shake the jar vigorously to combine well. Add the seeds and shake one one time. Pour 3/4 of the dressing over the salad greens.
- Toss the greens to coat the dressing evenly, let the salad sit for a few minutes to mellow and kale leaves to soften. If needed add the remaining dressing if you like it creamier
- Sprinkle the berries and pepitas over the salad. Lightly toss to combine.
- Serve.
Leave a Reply