Serves: 6 Servings
Ingredients
• 2 cups kale
• 2 cups broccoli florets
• 2 cups brussels sprouts, roughly chopped
• 2 cups red cabbage, roughly chopped
• 1 cup carrots, roughly chopped
• ½ cup fresh parsley
• ½ cup almonds
• 1 to 2 Tbsp sunflower seeds
For the dressing:
• 3 Tbsp Macadamia nut oil
• ½ cup lemon juice (or juice of two lemons or limes)
• 1 Tbsp fresh ginger, peeled and grated
• 3 tsp. Dijon mustard
• 10-20 drops of stevia
• ¼ tsp. sea salt
Instructions
1. Using a food processor, process all the veggies up to the parsley until finely chopped and mix together in a large bowl. This may take a few batches.
2. Add almonds to the food processor and pulse, until roughly chopped, and mix in with the salad along with the sunflower seeds.
3. In a small bowl, whisk together all the ingredients for the dressing and drizzle over top of the salad OR place in a jar and use as needed. Enjoy!
Nutritional Information
Serving Size: 1½ cups • Calories: 175 • Fat: 11.8 g • Saturated Fat: 1.6 g • Carbs: 15.4 g • Fiber: 4.7 g • Protein: 5.3 g • Sugar: 5.6 g • WW Points+: 5 • Smart