Cilantro Zest Kale & Purple Cabbage Salad
Image source: eatlikeabird
Kale, de-stemmed and shredded (2 cups) ‡
Purple Cabbage, shredded (2 cups) ‡
Broccoli, florets (1 crown) ‡
Chickpeas, boiled (1 cup)
Avocado, sliced (1 pc) ‡
Roasted Sunflower Seeds (1/3 cup)
Cilantro Zest Dressing (1/3 cup) ‡
‡: available in Tall Tree Organic Subscription
Take the chopped-up kale, purple cabbage and broccoli and lightly blanche for just a minute or so. Let cool and drain any excess moisture.
Once cooled and drained of excess moisture add to a bowl along with the avocadoes, chickpeas, roasted sunflower seeds and toss to combine.
Add the Cilantro Zest dressing and toss to evenly coat all the ingredients.
Plate and serve :)