Green Salad

Inspired by a recipe from Danielle Brown’s Life-changing Salads.

Ingredients

Salad

• 2 cups chopped dinosaur kale
• 2 tsp extra-virgin olive oil
• 1 cup edamame, steamed and de-shelled
• 2 cups chopped green cabbage
• 1 cup finely chopped broccoli
• 1 cup diced cucumber
• 1 avocado, pit and skin removed, diced
• ¼ cup sliced green onions
• ⅓ cup roasted salted pumpkin seeds

Dressing

• 1 ripe avocado, pit and skin removed
• ¼ cup plain vegan yogurt or vegan mayonnaise
• ⅓ cup extra-virgin olive oil or avocado oil
• ¼ cup lemon juice
• 1 clove garlic
• 2 tbsp walnuts
• ¼ cup fresh parsley
• ½ cup fresh basil
• ¼ cup fresh cilantro
• 2 tbsp fresh chives
• 1 tsp Dijon mustard
• 1 tsp salt
• Pinch of ground black pepper

Instructions

1. To a blender, add all the ingredients for the dressing, then blend on high. If needed, add 1 to 2 tablespoons of water to thin the dressing.
2. To a large bowl, add the kale and olive oil. With clean hands, massage the kale and oil together to make it less chewy.
3. To the bowl with the kale, add the edamame, green cabbage, broccoli, cucumber, avocado, and green onions, then sprinkle pumpkin seeds over the top.
4. Drizzle with the Green Goodness Dressing and toss to combine. Enjoy!

Notes

Store in the fridge for up to 3 days in an airtight container.