In honesty, this salad was a 'get rid of my leftover veges from the week' salad. However, I was pleasantly surprised, not only by its resourcefulness but its taste!

The salad was crunchy and full of health foods, but the dressing made it seriously palatable!

Give this one a go at home. You can be creative too, using up all of those veges that tend to reside at the bottom of the fridge.

Recipe for pictured salad

1 big handful of kale
1 cup of red cabbage (very roughly chopped)
1 cup of carrot (large rounds)
1 cup broccoli (just in florets)
Handful of parsley
1/4 cup of whole almonds
1T of sunflower seeds

Dressing

1 Tbsp olive oil
1/4 cup lemon juice (or juice of 1 lemon)
1 Tb fresh ginger, peeled and finely chopped
2 tsp. Dijon mustard
2 tsp. honey (or maple syrup)
¼ tsp. sea salt

In a food processor, blitz all ingredients apart from the parsley, nuts and seeds. Make sure you pulse the ingredients, as you still want to keep the salad crunchy and kibble.

Add the remaining salad ingredients and blitz until the parsley, almonds and seeds are chopped, yet coarse. Combine dressing ingredients in a jar and shake well. You can dress this salad straight away if you wish, as the salad tends to stay crunchy and fresh for a while even with its dressing.

If you have ever made homemade juice, this is what this salad smells like. It is a bowl of goodness, and takes 5 minutes to make with a food processor!