How many times have we heard the term “Superfood”. Superfoods are nutrient rich foods that are considered to be especially beneficial for health and well-being. WHY ARE WE NOT EATING THESE FOODS ALL THE TIME? This Rainbow Maple Lemon salad that I am sharing with you today has a whole pile of those nutrient rich foods all in one easy to make salad. Kale, almonds, lemon, sweetened with a touch of maple syrup are only a few of the ingredients you will be throwing into this one.
I love salads especially ones that I can make ahead of time, put the dressing on right away, able to store the leftovers in the fridge for at the very least a few days AND one the whole family enjoyed. This one has all that and more!
RAINBOW MAPLE LEMON SALAD
(If you have tried any of my recipes you know I am a horrible measurer. It just doesn’t happen, maybe this is the reason I much prefer cooking over baking but who knows…. therefore as usual the measurements below are only an estimate. Use your judgement.)
- 2 cups Broccoli
- 2 cups Red Cabbage
- 2 cups Carrots
- 2 cups Kale (leaves removed from stems)
- 2 cups Brussels Sprouts (slice off the woody ends)
- 1/2 cup Almonds
- 1/4 cup sunflower seeds
- 1/2 cup Lemon Juice (about 2 lemons)
- 2 Tbsp. Maple Syrup
- 1 Tbsp. Dijon Mustard
- 1/4 tsp. Sea Salt
- 2/3 cup Avocado Oil (or Olive Oil)
- Using a food processor, process all the veggies until finely chopped. Mix together in a very large bowl. This will need to be done in batches.
- Add almonds to the food processor, pulsing until coarsely chopped. Toss in the bowl with the veggies, adding the sunflower seeds also.
- In a small bowl (magic bullet or blender) whisk together all ingredients for the dressing. Taste dressing before drizzling over salad, adjust if need be.
- Mix salad well.
Let me know below how much you loved the Rainbow Maple Lemon salad or what you changed to make it your own.