Cruciferous Salad
Author: 
Recipe type: Plant Based Gluten Free Vegan
Prep time: 
Total time: 
Serves: 4
 
A crunchy and easy to make cruciferous salad with toasted cashews and quinoa
Ingredients
  • ½ head cabbage sliced thin
  • 1 bunch kale de-stemmed and chopped
  • 1 medium red onion julienned
  • 3 medium tomatoes cubed
  • 3 medium avocados in large cubes
  • ¾ cup cooked quinoa
  • ¾ cup cashews
  • 2 tsp avocado oil
  • ½ tsp curry
  • For the dressing
  • Juice of 2 lemons
  • 2 tbsp extra vigin olive oil
  • Himalayan salt
  • Cracked black pepper
  • 1 tbsp honey(optional)
Instructions
  1. To toast the cashews I coated them with the 2 tsp of oil and the1/2 tsp of curry and tossed them in the iron skillet until they turned golden
  2. Add all of the salad ingredients to a large salad bowl and toss
  3. Add all of the dressing ingredients to a bowl and whisk. Taste for seasoning and adjust if needed
  4. Add to salad and toss
  5. Add toasted cashews
  6. serve
  7. Enjoy!
Recipe by Peoples Nutritional Consulting at http://peoplesnutritionalcoaching.com/2015/03/cruciferous-salad/