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Renewing Rainbow Kale Salad

Prep Time25 minutes
Total Time25 minutes
Servings: 4 large salads or 8 small
Author: Sarah Rotavera

Ingredients

For the Salad

  • 2 bunches kale stems removed and torn into bite pieces (about 16 ounces)
  • 1 small head red cabbage thinly sliced
  • 1 medium beet peeled and shredded (about 1 and 1/2 cups)
  • 1 cup shredded carrot
  • 2 mandarin oranges or other preferred fruit
  • 1/4 cup sunflower seeds
  • 1/4 cup pumpkin seeds
  • 1 avocado sliced

For the Dressing

  • juice of 1 lemon about 3 tablespoons
  • 1 tablespoon apple cider vinegar
  • 2 tablespoons extra virgin olive oil
  • 1/2 tablespoon pure maple syrup
  • 1/2 tablespoon dijon mustard
  • salt & pepper to taste

Instructions

  • Place the chopped kale in a large bowl. In a measuring cup, whisk together the ingredients for the dressing. Pour the dressing over the top of the kale then use your hands to massage it into the leaves. The kale should reduce in size.
  • Add the cabbage, beet, carrot, pumpkin seeds, and sunflower seeds to the bowl then toss to combine. Top with orange segments and sliced avocado, serve and enjoy!
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Notes

Leftovers can be stored in an airtight container for up to 3 days. Wait to top with avocado until ready to serve.
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