Healthy lunch-time recipe for a veggie and nuts packed Superfoods Salad
4 cups Fresh Kale
1 1/2 cup Shredded Carrots
1 1/2 cup Broccoli Slaw
1 1/2 cup Mukimame (or deshelled Edamame)
1 1/2 cup Blueberry
64 Cashews (16 per serving)
1 cup Walnuts (12 to 14 halves per serving)
1/4 cup hulled Sunflower Seeds
1/2 cup Dried Cranberry
1 large Ripe Lemon, squeeze as much as you can (if the lemon is smaller, you can use 2)
1/4 cup Olive Oil
3 tbsp. Apple Cider Vinegar
1 inch Fresh Ginger, grated
1 teaspoon minced Garlic
1 teaspoon Dried Parsley
1/4 teaspoon Chili Powder
Himalayan Salt to taste
Wash all the vegetables and fruit, then prepare them by slicing, shredding, and grating. Slice Kale into bite size pieces, and place in the large bowl.
Mix everything for lemon-ginger vinaigrette in the glass jar with a fitted lid and season with salt to taste, start with 1/4 teaspoon and taste.
Close the lid and shake the jar to combine all the ingredients. Pour the vinaigrette over the kale and massage it for about one minute or until the kale is tender. Squeeze the kale using your hands. You will end up with half of the size in the bowl.
Now add all the other ingredients and lightly toss. Taste and see if you need to add a pinch or two of Salt.
Serve salad immediately or place in the container/jar with a fitted lid and keep in the fridge for up to 2 days.
Recipe provided courtesy of Sandra’s Easy Cooking food blog.