Nu­tri­ent-rich rain­bow salad

Canadian Running - - FOOD -


2 cups kale 2 cups broc­coli flo­rets 2 cups Brus­sels sprouts 2 cups red cab­bage 1 cup car­rots K cup fresh pars­ley K cup al­monds N cup sun­flower seeds For the dress­ing: 3 tbsp olive oil

K cup le­mon juice 3 tbsp ap­ple cider vine­gar 1 tbsp fresh gin­ger, peeled and

grated 1 tbsp Di­jon mus­tard 2 tsp honey (or any sweet­ener)

N tsp sea salt


1. Us­ing a food pro­ces­sor, chop all the veg­gies up to the pars­ley un­til finely chopped and mix to­gether in a large bowl. This may take a few batches. 2. Add al­monds to the food pro­ces­sor and pulse, un­til roughly chopped, and mix in with the salad along with the sun­flower seeds. 3. 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.

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