Key Ingredients: avocado, balsamic vinegar, basil, black pepper, cabbage, carrots, corn, green cabbage, Jicama, Kale, mixed greens, red cabbage, red pepper, sumac, tahini, tahini dressing, tomato, walnuts
apple apple cider vinegar avocado banana basil black pepper brown rice cabbage canned tomatoes carrots cayenne chickpeas cilantro cinnamon cumin dairy free egg free garlic ginger gluten free Kale lemon Nutritional Yeast onion paprika parsley quinoa raisins red pepper rolled oats soy milk spinach stevia sumac sweet potato tahini tofu tomato tomatoes turmeric vegan vegetarian walnuts wheat free whole-wheat flour
- 2 large handfuls of Mixed greens
- 4 leaves Kale
- 1/4 Medium Green Cabbage
- 1/4 Medium Purple Cabbage
- 1 Red Pepper
- 1 Tomato
- 1 Corn (raw, cut from cob)
- 1 Avocado
- 1 1/2 Cup Chopped Jicama
- 1/2 Cup Chopped Walnuts
- 4-6 Leaves of Basil
- 2-3 Carrots
- Black pepper
This salad makes enough for about 6 servings. We save ours undressed for the next meal!
Chop greens, cabbage, kale and basil to a fine/coarse texture. Cube all other vegetables and add to bowl. Season with sumac and black pepper. This is also delicious with a little bit of tahini/balsamic dressing.
*Tahini balsamic dressing can be made with 2 tablespoons tahini, 3-4 tbsp vinegar, 3 tbsp water and a bit of lemon. Mix together and pour over salad. If you like a thicker or thinner dressing adjust water amount.
*This recipe is vegan/vegetarian, dairy free, gluten free and egg free.