After a solid two months of holiday parties and vacations, my body was begging me
for a break.
A big one!
Large, chewy, nutritious salads have always been my go-to food for a flavorful and
filling way to treat my body right!
I love to mix a variety colors, tastes and textures to create a healthy yet satisfying
By mixing crunchy celery, carrots and cabbage with super greens, peppers, cucumbers,
and tomatoes tastes amazing but when you add zesty red onions, olives, kimchi and
and topping it all off with creamy avocado and dressing–each mouthful is sure to be
a healthy, happy, vitamin, mineral and fiber-rich flavorfest!
I hope you like it as much as I do!
Of course, you can make it your own by substituting whatever greens and things
you have on hand–as long as your end-result is crunchy and munch-worthy!
2 cups grated organic red cabbage
2 cups grated organic white cabbage
2 cups grated organic carrots
3 cups mixed organic super greens (or a mixture of mesclun,
romaine, swiss chard, arugula, spinach, baby kale)
1 organic red onion, sliced
3 stalks organic celery, sliced
1 organic cucumber, sliced
1 organic red pepper, sliced
1 organic yellow pepper, sliced
1 avocado, peeled and diced
1/2 cup organic kalamata olives, sliced
1/2 cup organic kimchi
1/3 cup Braggs organic apple cider vinegar
1/3 cup organic balsamic vinegar
2-3 tablespoons organic coconut oil
2 tablespoons dried Italian herbs
2 tablespoons ChefXpress Roasted Garlic & Bell Pepper Seasoning Blend
2 tablespoons nutritional yeast
Wash, drain and cut vegetables.
Place prepped vegetables into a large salad bowl.
Add sliced avocado, olives and kimchi.
Whisk dressing ingredients together.
Pour the dressing over the salad.
Toss the salad lightly to distribute the dressing.
Serve in individual serving bowls.
Eat up and enjoy!
What ingredients are in your favorite salad?
Share your thoughts and comments with us.
Featured on Real Food Fridays