
Power Veggie Salad
Description
By Julie Luse (the 7 Systems Plan)
Makes 12 cups (6 servings)
Ingredients
- 2 Cups Broccoli, finely chopped
- 2 Cups Cauliflower, finely chopped
- 1 Cup Red Cabbage, finely chopped
- 1 Cup of Brussel Sprouts, finely chopped
- 1 Cup matchstick carrots
- 2 Cups kale leaves, finely chopped
- ½ Cup green onion, diced
- ½ Cup celery, diced
- ½ Cup sliced almonds
- ½ Sunflower seeds
- Pinch of pepper
- Pinch of Kosher salt
Asian Ginger Tahini Dressing
- 1/2 Cup Extra Virgin Olive Oil
- 2 Tbsp Sesame Oil
- 2 Tbsp Amino Acids
- 2 Tbsp Lemon Juice
- 4 tsp Tahini
- 4 Tbsp Water
- 3 Squirts of liquid Stevia
- Pinch of red pepper
- Pinch of salt
- Pinch of black pepper
- 1/2-inch Piece of fresh Ginger, skin peeled off
Creamy, smooth, zingy, and slightly sweet, this tahini dressing will make any salad tastier! You can sub soy sauce for the amino acids or coconut nectar for the stevia, try your own combinations.
Easy Apple Cider Vinaigrette
- 1 Cup Avocado Oil
- 1 Cup Apple Cider Vinegar
- 4 Tsp Lemon Juice
- 4 Garlic Cloves Minced
Whisk all ingredients well, until fully combined. Pour into a glass jar with a tight-fitting lid. Store in fridge for a week to a week and a half.
Makes about 2 cups.
Healthy and delicious apple cider vinaigrette goes great on any kind of salad or drizzled over roasted veggies, chicken, or fish.
Instructions
- Combine all ingredients, mix well.
- Toss with dressing and store in fridge, or drizzle dressing when ready to eat.
- Stored in a container with tight lid, this salad should last up to two weeks in your fridge (with dressing it should last about a week).
Keywords: Power Veggie Salad, Teresa's 7 Systems Kitchen, Dr. Pat Luse, The 7 Systems Plan, Broccoli, Cauliflower, matchstick carrots, Brussel Sprouts, kale leaves
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