Prep Time: 10 minutes

Cook Time: 0 minutes

Ingredients

2 cups tightly packed kale

2 cups red cabbage

2 large carrots

1 red bell pepper

2 avocados

1/4 cucumber

½ cup fresh parsley

1 cup sprouted almonds

1/2 cup roasted chickpeas

1 tbsp sesame seeds

1/3 cup olive oil

½ cup fresh-squeezed lemon juice

1 tbsp fresh ginger, peeled & grated

2 tsp whole grain mustard

2 tsp grade B maple syrup (optional)

Pinch of Himalayan salt

Instructions

Whisk or blend together the oil, lemon juice, ginger, mustard, maple syrup and salt. Set aside until ready to use.

Thinly slice the kale, cucumber & cabbage, peel and grate the carrots, slice the pepper into matchsticks, peel and dice the avocado, chop the parsley and almonds. Combine the kale, cabbage, broccoli, bell pepper and carrots in a large serving bowl. Pour the dressing over the salad & toss until well-coated.

Garnish with parsley, chickpeas, diced avocado and sesame seeds.