Description
Easy wintergreen salad with kale, cabbage, pepper, and avocado with two seeds and an enticing maple dijon vinaigrette. Perfect for a light lunch salad!
Ingredients
Kale Salad
- 1 bunch kale, washed and shredded
- 1/4 head of red cabbage, finely shredded
- 1 bell pepper, diced
- 1 avocado, diced
- ¼ cup hemp hearts
- ¼ cup pepitas
Dressing
- 1/2 cup Eden Foods Extra Virgin Olive Oil
- 1/4 cup white onion, diced
- 1 tbsp pure maple syrup
- ½ tbsp dijon mustard
- 1 TBSP lemon juice (juice from ½ lemon, squeezed)
- ¼ tsp Himalayan sea salt
- ¼ tsp garlic powder
- pinch of black pepper
Instructions
- Add all vegetables and diced avocado to a large mixing bowl. Set the hemp hearts and pepitas aside.
- Prepare the dressing by adding all ingredients to a high-speed blender or food processor and processing until well-combined and creamy. Pour into a dressing jar.
- To serve, pour the dressing over the mixing bowl and top with hemp hearts, pepitas. Lightly toss to coat everything. Serve immediately.
- If you’re making this salad in advance, only dress as much as you need for one serving. Save the leftovers and combine just before serving for the best taste and texture.
- Store leftovers separately in an airtight container in the fridge for about 5 days. Dressing will keep for one week.
Notes
Recipe adapted from Tone It Up
- Prep Time: 15 mins
- Cook Time: 0 mins
- Category: Salad, Lunch
- Method: Hand-mix, Blender
- Cuisine: Vegan, Gluten-Free, Refined-Sugar-Free