Lunch day 20: seriously delicious detox salad

INGREDIENTS:DETOX SALAD INGREDIENTS:

• 3 cups finely-chopped* kale leaves
• 2 cups finely-chopped broccoli florets
• 2 cups finely-chopped red cabbage
• 1 cup matchstick (shredded) carrots
• 1 cup roughly-chopped fresh cilantro leaves
• 1/2 cup toasted slivered almonds
• 1/3 cup thinly-sliced green onions
• 1 avocado, peeled pitted and diced
• 1 batch Carrot Ginger Dressing (see below)

CARROT-GINGER DRESSING INGREDIENTS:

• 1 large carrot, peeled and roughly-chopped
• 1/4 cup rice wine vinegar
• 2 tablespoons avocado oil or olive oil (or any mild-flavored cooking oil)
• 1 tablespoon finely-chopped fresh ginger
• 1 tablespoon honey (or your desired sweetener)
• 1 tablespoon white (shiro) miso
• 1/2 teaspoon toasted sesame oil
• Kosher salt and black pepper, to taste

DIRECTIONS:TO MAKE THE SALAD:

1. Add all ingredients together in a large bowl, and toss to combine.  Serve immediately.  (Or if you are not going to serve the entire salad in one setting, the salad can be mixed without the dressing and refrigerated in a sealed container for up to 2 days with the dressing refrigerated separately in another sealed container.)

TO MAKE THE CARROT-GINGER DRESSING:

1. Add all ingredients to a blender or food processor, and pulse until completely smooth.  Season to taste with salt and pepper, and/or add extra honey if you’d like a sweeter dressing.  Serve immediately or refrigerate in a sealed container for up to 1 week.

*I recommend chopping the salad ingredients by adding each to a food processor and pulsing until chopped.  Or, you’re also more than welcome to chop them by hand.

No Meat March Note: To make recipe vegan, use another sweetener like agave nectar in place of honey

​Source: Gimmie Some Oven