It’s Spring Season and high time for a fresh new salad!
We are loving this Colourful Salad in our household so far - it’s fresh, filling, and rich in punchy flavour!
As usual, I recommend doubling the dressing recipe, just to have an extra delicious sauce lying about for roasted/steamed veggies, sauteed kale/chard, or just incase you feel like bulking up this salad with quinoa, rice, or making it into a meal with some baked chicken or tofu.
And if you’d like to add a bit more protein to this salad, feel free to top it with some cooked chickpeas or lentils, quinoa, or baked chicken/tofu.
Rainbow Detox Salad
3 cups finely chopped kale leaves
2 cups loosely chopped baby spinach
2 cups finely chopped red cabbage
1 cup grated carrots
1 cup roughly chopped cilantro leaves
⅓ cup thinly sliced green onions
½ cup toasted sunflower seeds
1 avocado, peeled, pitted, and diced (optional)
Carrot-Ginger Dressing
1 large carrot, peeled and roughly chopped
¼ cup rice wine vinegar
2 Tbsp olive oil
1 Tbsp finely chopped fresh ginger
1 Tbsp honey or maple syrup
1 Tbsp white miso
½ tsp toasted sesame oil
¼ tsp salt
Fresh black pepper
To make the salad, combine all ingredients, except avocado, in a large bowl.
For the dressing, combine all ingredients in a blender and process until smooth.
To serve, toss the salad with enough dressing to coat and top with avocado. Note: this salad is best once it has marinated a little in the dressing - ie. for lunch, toss it with dressing in the morning.
As always, if you’ve enjoyed this salad, please leave a comment and let us know 😊