This salad offers a burst of healthful flavor, and can be adapted to use pretty much any greens, herbs or seeds you have on hand. I like to use kale, cabbage and carrots at a minimum, for crunch and bit of sweetness, and raw pumpkin seeds are my favorite topping. The Lemon/Dijon Dressing can also be made in endless variations, using different citrus or vinegars. This is a great lunch salad – make a big batch at the start of the week – and you can add an optional protein like chicken or salmon.
Adapted from The Roasted Root recipe blog.
Serves: 8
Ingredients
For the Dressing:
- 1/4 cup olive oil or other light-tasting oil
- 1/2 cup lemon juice (or orange juice, or white wine vinegar, or apple cider vinegar, etc)
- 2 teaspoons Dijon mustard
- Kosher salt & pepper to taste
- Honey or pinch of sugar if needed, to taste (I like my dressings tart, so often leave it out)
For the Salad:
- 1 head kale – thinly sliced
- 2 cups cabbage – thinly sliced
- 2 large carrots – peeled and grated
- 1 bell pepper – sliced into matchsticks
- 1/2 cup fresh parsley – chopped
- 1 cup walnuts or other nuts
- 2 tbs sesame or pumpkin seeds
- optional: sliced avocado
Directions
Whisk together all ingredients for the dressing (or put everything in a jar and shake) and set aside until ready to use.
Add the kale, cabbage, carrots and pepper to a large serving bowl.
Pour desired amount of dressing over the salad and toss until everything is coated.
Add the parsley, seeds and nuts and toss again. Top with avocado if desired.
