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.)

 

INGREDIENTS

  • 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

Dressing 

  • 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)

INSTRUCTIONS 

  • 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.

Enjoy!