|15 min||0 min||2|
|6 cup shredded||Red leaf lettuce (or spinach, butter lettuce, mix it up)|
|1 cup||Arugula (or kale)|
|1/2 avocado(s)||Avocado (peeled and diced)|
|1 medium||Tomato (sliced)|
|1/2 cucumber(s)||Cucumber (chopped)|
|1 medium stalk(s)||Celery (chopped)|
|1 medium pepper(s)||Red bell pepper (chopped)|
|4 cup chopped||Dandelion greens (optional)|
|1 1/2 cup shredded||Red cabbage (or low-sodium sauerkraut)|
|1/4 cup grated||Carrots (cup, sliced with vegetable peeler)|
|4 leaf||Basil, fresh (chopped)|
|1 tsp hulled||Hemp seeds, shelled (optional)|
|1 tbsp||Sunflower seeds (roasted on a baking sheet at 300 for a few minutes)|
|1 cup||Cannellini beans, canned (rinsed)|
|2 tbsp||Extra virgin olive oil|
|1 tbsp||Dijon mustard (to taste)|
|1 tsp||Black pepper|
|1 tbsp||Apple cider vinegar (raw, unfiltered (or fresh lemon juice))|
1. Combine all of your greens and veggies in a big salad bowl with lots of room.
2. Sprinkle with the seeds and nuts, and add extra protein, if desired. Drizzle with a healthy salad dressing and toss. Voila!
3. Your super gourmet salad is ready!
4. For the Apple Cider Vinaigrette: Whisk olive oil, vinegar, mustard, and pepper together in a bowl until creamy. If you like a sweeter dressing, add a teaspoon of raw honey.