Today is the last day of Spring Break and with the return to school comes the end of our terrible, terrible eating. Besides eggs Benedict, bakery treats and dinners out, we have been snacking on Easter chocolate, popcorn and skittles…it’s been ugly. Delicious, but ugly.
So to get us back on the right track I thought I would give this recipe a try. We are going to switch out our snacks for veggies this week and try to battle the withdrawal I know we are going to feel…
I started by mixing up the following ingredients for the dressing in my little food processor.
- 1/3 cup of olive oil
- 1/2 cup lemon juice
- 1 tablespoon minced ginger
- 2 teaspoons whole grain mustard
- 2 teaspoons honey
- salt to taste
Next I put together the salad:
- 4 cups of kale thinly sliced
- 2 cups of red cabbage thinly sliced
- 2 cups of broccoli florets
- 2 large carrots, grated
- 1 red pepper sliced thinly
I added all the dressing and tossed it.
Then I mixed in
- 2 diced avocados
- 1/2 cup chopped fresh parsley
- 1 cup of walnuts
- 1 tablespoon sesame seeds
I served this beautiful salad with some honey ginger lemon marinaded chicken.
The verdict- Oh man that dressing is delicious! I put it on the kale/cabbage mixture and let it sit for a while to soften up the veggies. This was an unbelievably tasty salad that I look forward to making again real soon.