Winter Detox Salad
Ingredients
- 1 head of black/dino kale de-stemmed and thinly sliced
- 1/4 small red cabbage thinly sliced (I used a mandolin slicer)
- 2 medium carrots ribboned using a veggie slicer*
- 1 green onion sliced
- 1 large pink lady or your favourite crunchy apple cubed
- 1 ripe avocado cubed
- 1/4 cup pine nuts lightly toasted
Dressing
- 3 tablespoons extra virgin olive oil
- 2 tablespoons apple cider vinegar
- Juice of 1 lemon
- 1 tablespoon pure maple syrup
- 1 tablespoon dijon mustard
- 1 inch ginger grated
- 1 small garlic clove chopped
- Sea salt and pepper
- Pinch cayenne pepper
Instructions
Dressing
- In a high speed blender, add the olive oil, apple cider vinegar, lemon juice, maple syrup, dijon, ginger, garlic, pinch of salt and pepper and a pinch of cayenne.
- Blend for about 30-60 seconds or until smooth and creamy. Use right away and store any leftovers in a glass jar for 3 to 5 days in the refrigerator. Makes ½ a cup.
Salad
- In a large salad bowl, add the kale, red cabbage and ½ the dressing. Using your hands, massage the dressing into the kale and cabbage until evenly coated. Set aside while you prepare the rest of your ingredients.
- Add the carrots, green onions, apples, avocado and pine nuts. Pour the remaining dressing on top and toss until evenly coated. Serve immediately and enjoy!
- Store any leftovers in an airtight container in the refrigerator for up to 2 days.
Notes
*soak carrot ribbons in an ice water bath to make them curl and crisp up