2-3 cups kale, chopped
1 cup chopped broccoli
½ cup red or green cabbage, chopped
½ cup shredded carrots
¼ cup chopped cilantro, mint or parsley
2-3 green onions, finely sliced
1 can chickpeas, rinsed and drained or grilled chicken
½ cup sunflower seeds
½ cup pumpkin seeds
Dressing
⅓ cup SunButter or Almond Butter
3 tbsp fresh lemon or lime juice (or a combo)
2 tbsp Bragg’s tamari
1 tbsp maple syrup
½ tbsp avocado or sesame oil
1 inch piece fresh ginger, peeled
1-2 cloves garlic
Dash of cayenne or chili powder (optional)
3 tbsp water, as needed, to thin
For wraps: Several large, flat Swiss Chard, collard or romaine leaves
Add kale, cabbage, carrots, broccoli, cilantro, green onions, chickpeas into a large bowl. Toss to combine.
Blend all dressing ingredients together in a high-speed blender.
Add seeds to salad and top with dressing. Mix until all ingredients are well coated. Keeps well in the fridge for 3 days.
Fun wrap alternative! Covert this recipe into a wonderful crunchy superfood Thai wrap:
Carefully trim the thick spine on the collards or Swiss chard. Spread salad mix coated with dressing across leaf. Tuck the end, roll and Enjoy! Note: This is extra yummy if you make or save extra dressing to dip the wrap in!
