Cruciferous Salad
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
  • 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)
  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