Nutrient-Packed Colorful Super Salad

 

This nutrient-packed colorful super salad was fantastic! I really enjoyed it, and bonus, it was good for me too. I only added the avocado before eating it, and topped it with roasted peanuts. The amounts below are mine – I reduced the quantity of dressing and changed it a bit. 

1 Tbsp. whole grain mustard (I may have used Dijon mustard) 

1 Tbsp. organic maple syrup 

½ Tbsp. fresh ginger, grated 

1 clove garlic, grated 

½ Tbsp. sesame seeds, toasted 

1 pinch cayenne pepper 

2 Tbsp. apple cider vinegar 

2 Tbsp. lemon juice 

2 Tbsp. extra virgin olive oil 

kosher salt, to taste 

black pepper, to taste 

2 cups thinly sliced lacinato kale (I used baby kale) 

2 large carrots, peeled and grated 

2 cups broccoli florets 

2 cups thinly sliced red cabbage 

1 red bell pepper, seeded and thinly sliced 

1 avocado, peeled and cubed (I had a total of 2)

1 cup walnuts, chopped (I used roasted peanuts; you could omit nuts entirely) 

½ cup fresh parsley, chopped (I omitted it) 

In a liquid measuring cup (I used a lidded jar), combine the mustard, maple syrup, ginger, garlic, sesame seeds, cayenne, apple cider vinegar, lemon juice, and olive oil. Whisk until fully incorporated. Season to taste with salt and pepper. 

Add the kale, carrots, red cabbage, broccoli, red cabbage, bell pepper, avocado, walnuts, and parsley to a large serving bowl. 

Pour the desired amount of dressing over the salad and toss until everything is well coated. Garnish with more toasted sesame seeds. Enjoy!