Although vegan-friendly, this Super Salad is jam-packed with enough plant-protein, healthy fats, and fibre to keep you feeling full all afternoon or evening!
Ingredients
6 cup shredded
Red leaf lettuce
(or spinach, butter lettuce, mix it up)
1 cup
Arugula
(or kale)
4 cup chopped
Dandelion greens
(optional)
1 medium
Tomato
(sliced)
1/2 cucumber(s)
Cucumber
(chopped)
1 medium stalk(s)
Celery
(chopped)
1 medium pepper(s)
Red bell pepper
(chopped)
3 1/8 tbsp
Carrots
(sliced with vegetable peeler)
1 1/2 cup shredded
Red cabbage
(or low-sodium sauerkraut)
1/2 avocado(s)
Avocado
(peeled and diced)
1 cup
Cannellini beans, canned
(drained and rinsed, or chickpeas)
1 tsp hulled
Hemp seeds, shelled
(optional)
1 tbsp
Sunflower seeds
(roasted on a baking sheet at 300 for a few minutes - optional)
2 tbsp
Extra virgin olive oil
1 tbsp
Apple cider vinegar
(raw, unfiltered, or fresh lemon juice)
1 tbsp
Dijon mustard
(to taste)
4 leaf
Basil, fresh
(chopped)
1 tsp
Black pepper
Instructions
In a large bowl, combine the red lettuce, arugula, and dandelion greens.
Next, add the tomato, cucumber, celery, red bell pepper, carrots, red cabbage, avocado, and cannellini beans. Toss to combine with the greens.
Sprinkle the hemp and sunflower seeds over the top of the salad.
To make the dressing, whisk together the olive oil, apple cider vinegar, dijon mustard, basil leaves, and pepper in a bowl, until creamy.
Drizzle the apple cider vinaigrette over the salad, toss, and enjoy!
Notes:
Add extra protein, if desired, such as a sliced chicken breast or tofu.
If you like a sweeter dressing, add a teaspoon of raw honey or maple syrup.
