Nutrient-rich rainbow salad
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.