Superfood Salad

This vibrant superfoods salad is bursting with color, texture, and nourishing ingredients. Tender massaged kale is tossed with crunchy carrots, broccoli slaw, edamame or chickpeas, juicy blueberries, nuts, seeds, and tart cranberries or pomegranate for the perfect balance of sweet and savory. The bright lemon-ginger vinaigrette adds fresh zing and brings every ingredient to life. Rich in fiber, antioxidants, healthy fats, and plant-based protein, this satisfying salad is ideal for meal prep, lunches, or a nutrient-packed side dish.

2 cups Fresh Kale 

1/2 cup Shredded Carrots 

1/2 cup Broccoli slaw or shredded Cabbage 

¾ cup or deshelled Edamame beans or Chickpeas 

½  cup Blueberries 

½  cup slivered or sliced almonds 

½  cup Walnut halves  

1/4 cup hulled Sunflower Seeds 

¼-1/3  cup dried unsweetened Cranberries or fresh Pomegranate seeds 

Lemon-Ginger Vinaigrette 

½  lemon, juiced 

2 tbsp cup Olive or avocado oil 

2 tbsp. Apple Cider Vinegar  

2 tbsp maple syrup or honey 

½  inch piece Fresh Ginger grated 

½  teaspoon minced Garlic 

1/4 teaspoon Chili Powder (optional) 

Himalayan Salt to taste 

Wash all the vegetables and fruit, then prepare them by slicing, shredding, and grating. Set aside.  

Tear kale into bite size pieces, and place in a large bowl. Mix dressing ingredients in a glass jar with a fitted lid and season with salt to taste. Close the lid and shake the jar to combine all the ingredients. Pour the vinaigrette over the kale and massage it for about one minute with your hands until the kale is tender.  Add all the other ingredients (fruits and vegetables) and lightly toss with the kale. Taste and adjust seasonings.