1 cup kale
1/3 cup broccoli florets
1/3 cup brussels sprouts, roughly chopped
1/3 cup red cabbage, roughly chopped
½ cup fresh parsley
6 almonds or 1 tablespoon sunflower seeds
For the dressing:
1 teaspoon extra virgin olive oil
3 tablespoons lemon juice or to taste
2 teaspoons fresh ginger, peeled and grated
1 teaspoon Dijon mustard (NO sugar added)
Himalayan sea salt, to taste
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 the almonds or sunflower seeds to the food processor and pulse, until roughly chopped, and mix in with the salad.
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!