Lemon Ginger Cruciferous Salad

A vibrant, nutrient-dense powerhouse featuring a crunchy blend of cruciferous vegetables tossed in a metabolism-boosting lemon ginger vinaigrette.

Ingredients

• 2 cups Kale, stems removed and finely shredded
• 2 cups Broccoli florets, roughly chopped
• 2 cups Brussels sprouts, trimmed and halved
• 2 cups Red cabbage, roughly chopped
• 1 cup Carrots, peeled and chopped
• 1/2 cup Fresh parsley, flat-leaf preferred
• 1/2 cup Raw almonds, whole
• 2 tbsp Raw sunflower seeds
• For the Lemony Ginger Dressing:
• 3 tbsp Extra virgin olive oil
• 1/2 cup Fresh lemon juice (approx. 2 large lemons)
• 1 tbsp Fresh ginger, peeled and finely grated
• 3 tsp Dijon mustard
• 2 tsp Raw honey (substitute with maple syrup for a vegan-friendly version)
• 1/4 tsp Sea salt

Instructions

1. Prepare the Base: Place the kale, broccoli, Brussels sprouts, cabbage, carrots, and parsley into a high-capacity food processor. Pulse in intervals until the vegetables reach a uniform, finely chopped consistency. For best results, work in batches.
2. Add Texture: Incorporate the almonds into the food processor and pulse 3 times.
3. Combine: Transfer the vegetable blend into a large mixing bowl and fold in the sunflower seeds.
4. Emulsify the Dressing: In a small glass jar or bowl, whisk together the olive oil, lemon juice, grated ginger, Dijon mustard, honey, and salt until the mixture is completely smooth and creamy.
5. Assemble: If serving immediately, drizzle the dressing over the salad and toss thoroughly. If meal-prepping, keep the components separate until consumption.