Detox Salad

INGREDIENTS

FOR THE SALAD

• 3 Cups Kale Leaves, finely shredded stems removed

• 2 Cups Broccoli Florets, finely chopped

• 2 Cups Red Cabbage, finely-chopped

• 1 Cup Carrots, julienned

• 1 Cup Cilantro Leaves, roughly-chopped

• 1/2 Cup Toasted Slivered Almonds

• 1/3 Cup Spring Onion, thinly-sliced

• 1 Avocado, peeled pitted and diced

FOR THE DRESSING

• 1 Large Carrot, peeled and roughly-chopped

• 1/4 Cup Apple Cider Vinegar

• 2 Tablespoons Olive oil

• 1 Tablespoon Fresh Ginger, finely-chopped

• 1 Tablespoon Maple Syrup

• 1 Tablespoon White Miso

• 1/2 Teaspoon Toasted Sesame Oil

• Salt and Black Pepper, to taste

INSTRUCTIONS

1. Firstly make the dressing. Combine ingredients in blender or food processor, and blend until smooth. .Adjust liquid if needed for desired consistency.

2. Add all ingredients for the salad together in a large bowl, and toss to combine. (Or if you are not going to serve the entire salad in one setting, the salad can be mixed without the dressing and refrigerated in a sealed container for up to 2 days)

3. Add as much for the dressing to the salad and mix well. (If you are not going to serve all the dressing at once, it can be refrigerated in a sealed container for up to 1 week.

SERVES 4