Raw Crunch Salad
Recipe from Lavinia Todor
1 broccoli, chopped into small florets
2-3 carrots, shredded (use a julienne peeler, mandolin or grater)
2-3 kale leaves, thinly chopped
½ cauliflower, chopped into small florets
½ cup fresh parsley, chopped
¼ cup almonds, chopped (or raw walnuts)(optional)
1tbsp poppy seeds
3-4 tbsp cranberries (naturally dried, unsweetened or fresh pomegranate seeds)
Salad dressing (or use your own fave)
1 inch fresh ginger, peeled and grated (optional)
½ tbsp oregano,dried (or 1 tbsp fresh leaves)
1-2 lemons (3 tbsp juice and ½ tsp zest)
2 tbsp olive oil
1-2 tsp honey
¼ tsp salt
MAKE IT HAPPEN:
- In a bowl whisk olive oil, lemon juice, salt, honey, oregano, ginger and black pepper.
* for best taste refrigerate for 1-2 hours so that the dressing blends in well.
- In a large bowl add all the chopped and shredded veggies. Top with almonds (if using), poppy seeds, and all of the dressing.
- Toss well until everything is coated in the dressing. Transfer to plates and serve.