Hello friends! And happy Wednesday!
I’m currently traveling back from Ohio, where I had part one of my Annie shoot! Gosh, what a fun job!
So tonight’s recipe is another showstopper, folks. And it’s a dish that I made over the Fourth of July when I was in Wisconsin with my family!
If there’s one thing I hate…it’s a wimpy salad. I mean, COME ON — the days of iceberg lettuce, a couple cherry tomatoes and some sliced cucumbers are OVER.
If I’m going to eat a salad…it needs to be HEARTY. We’re talking FIERCE. I want a salad that kicks booty!
And I’d like to think I’m the “Veg Master” when it comes to creating salads. At least, my family thinks so. And when we’re all together, I’m always the one in charge of fixing the salad for dinner.
Well, this one was proclaimed, “PHENOMENAL!” And that’s by a bunch of non-veggie-lovers, so take that high praise as you will.
This salad is aptly called the “KITCHEN SINK SALAD” because it is chuck full of so many delicious ingredients that make it not only a textural and flavorful masterpiece, but also – a nutrition powerhouse!
Plus, the dressing is so good, you want to bathe in it.
So…allow me to introduce, my latest “in-my-fridge-at-all-times-staple” — The Kitchen Sink Salad!
And this colorful dish is Gluten Free, Vegan, Specific Carb Diet friendly, and Paleo!
Here’s What You Need: (Serves 8)
1/2 head purple cabbage, sliced thin on a mandoline
3 large carrots, sliced into matchsticks
1 red pepper, diced
1/2 english cucumber, seeded and sliced thin on a mandoline
8 radishes, sliced thin on a mandoline
24-20 sugar snap peas, sliced thin
1 red onion, sliced thin
1 avocado, diced
1/4 cup cilantro, minced
1/2 cup sunflower seeds
1/4 cup pumpkin seeds
3 healthy pinches of salt
1/2 cup almond butter
2 tsp fresh ginger, grated
3 Tbsp raw apple cider vinegar
Juice of one lime
8 drops of pure liquid stevia OR 1/2 tsp honey
2-3 Tbsp water
First, prep all your veggies. Cut them as thin as possible by either carefully using a mandoline (use the hand guard!) or with a sharp knife. In the largest bowl you have, combine the veggies. Add your pinches of salt, seeds, and cilantro, and toss to mix.
Then, in a Pyrex measuring cup or separate mixing bowl, make your dressing. Using a microplane or grater, grate your ginger directly into the Pyrex, then whisk to combine the other ingredients. You’ll need to add about 1-2 Tbsp water to thin out the sauce into a “drizzly” consistency.
Coat all the veggies with the dressing, and serve garnished with more seeds.
Refrigerate before serving. It will keep (and keep getting better) for three days in the refrigerator.
OH MY GOODNESS this salad was so freaking awesome. I can’t even begin to describe its bright, fresh flavor! There’s nothing like spending the day on the lake, and enjoying a cold, crisp salad for dinner. It was so refreshing.
I’m serious. Everyone flipped out over this salad. There were NO LEFTOVERS! People were licking their plates, the dressing was so good.
First of all, it is a beautiful dish. You eat with your eyes first, and this definitely jumped off the plate. There was purple, and pink, green, red, and orange! So beautiful.
And the texture was so satisfying. The cabbage was so incredibly crunchy, and the avocado was nice and creamy. Finally, the seeds cave a chewy, salty *pop* that really hit the spot.
Finally, that dressingggggg. It was nutty and bright from the lime juice and the apple cider vinegar It was a little sweet, and wonderfully fresh from the cilantro. Cilantro and lime are a match made in heaven. 🙂
What a treat!
What are some meals that your family cooks when you’re all together?
“This is what the Lord says to these bones: I will make breath enter you, and you will come to life.” Ez 37:5
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