This colourful Detox Super Salad is a nutritious, hearty 'meal in itself'! A delicious combination of healthy greens, vegetables, fruits, seeds and nuts - what more could your body need in a dish? Dig in!
2 cups kale or arugula or your fav greens, finely chopped
½ red bell or orange pepper, diced
¼ cup mint, coarsely chopped (or 1 tablespoon dried)
¼ cup cilantro or parsley, coarsely chopped (or 1 tablespoon dried)
Topping:
½ cup asparagus, bite-sized pieces
1 avocado, cubed
½ cup artichoke hearts (for convenience, I use pre-prepared hearts from a jar)
¼ cup peas, fresh if possible
½ cup blueberries, fresh if possible
2 teaspoons sesame seeds
2 tablespoons natural almonds, quartered
Vinaigrette:
¼ cup coconut oil or extra virgin olive oil
2 tablespoons lemon juice or apple cider vinegar
½ teaspoon Dijon mustard (I love the crunch of whole grain Dijon)
½ teaspoon horseradish
½ teaspoon maple syrup, to taste (or your favourite sweetener)
Himalayan or Celtic sea salt and freshly ground black pepper, to taste
A splash of love
1
Combine the rainbow slaw: cabbage, carrots, broccoli, greens, pepper and herbs in a large salad bowl.
2
Gently steam asparagus, cool and add to salad, then add each ingredient on top; sprinkle with avocado, artichoke hearts, peas and blueberries. Then top with sesame seeds and almonds.
Make Vinaigrette:
3
Whisk together oil, juice or vinegar, mustard, horseradish, maple syrup, salt and pepper in a small bowl or mason jar.
4
Drizzle vinaigrette over salad and toss gently to coat. taste and season again with salt & pepper, to taste. Serve and enjoy, your heart will ♥ you!
{GF/DF/V}
Ingredients
Rainbow ‘Slaw’:
¼ cup shredded red cabbage
¼ cup carrots, finely chopped
½ cup broccoli florets
2 cups kale or arugula or your fav greens, finely chopped
½ red bell or orange pepper, diced
¼ cup mint, coarsely chopped (or 1 tablespoon dried)
¼ cup cilantro or parsley, coarsely chopped (or 1 tablespoon dried)
Topping:
½ cup asparagus, bite-sized pieces
1 avocado, cubed
½ cup artichoke hearts (for convenience, I use pre-prepared hearts from a jar)
¼ cup peas, fresh if possible
½ cup blueberries, fresh if possible
2 teaspoons sesame seeds
2 tablespoons natural almonds, quartered
Vinaigrette:
¼ cup coconut oil or extra virgin olive oil
2 tablespoons lemon juice or apple cider vinegar
½ teaspoon Dijon mustard (I love the crunch of whole grain Dijon)
½ teaspoon horseradish
½ teaspoon maple syrup, to taste (or your favourite sweetener)
Himalayan or Celtic sea salt and freshly ground black pepper, to taste
A splash of love
Directions
1
Combine the rainbow slaw: cabbage, carrots, broccoli, greens, pepper and herbs in a large salad bowl.
2
Gently steam asparagus, cool and add to salad, then add each ingredient on top; sprinkle with avocado, artichoke hearts, peas and blueberries. Then top with sesame seeds and almonds.
Make Vinaigrette:
3
Whisk together oil, juice or vinegar, mustard, horseradish, maple syrup, salt and pepper in a small bowl or mason jar.
4
Drizzle vinaigrette over salad and toss gently to coat. taste and season again with salt & pepper, to taste. Serve and enjoy, your heart will ♥ you!
AuthorJackie DeKnockCategoryBody, GOURMET WELLNESS