A light, tangy and fresh salad perfect for a warm summer picnic!
~ Vegan ~
Ingredients:
1 1/2 cups shredded beets
2 cups shredded carrots
1 cup shredded purple cabbage
1 grapefruit, chopped into chunks
1/2 cup chopped Italian parsley
Dash of salt & pepper
Dressing:
1tbsp grated fresh ginger
Juice from one lemon
2 tsp honey
1 tbsp olive oil
Topping:
Sunflower seeds
In a large bowl mix all shredded veggies and chopped grapefruit and parsley. Add salt and pepper, mix well until evenly combined.
In a measuring cup squeeze lemon juice of one lemon, add honey, olive oil and grated ginger. Mix well until equally combined.
Add dressing to salad and mix well until evenly combined. Add more salt and pepper to taste as desired.
Sprinkle shelled sunflower seeds and extra parsley as garnish.
Enjoy!
Makes about 8-10 servings
Store in fridge in air tight container for up to 3 days.
Prep & Rest time:
Prep time: 25 minutes
Rest time: 30-60 minutes (optional)
Total time : 25 minutes
Love the power of food:
This dish is LOADED with vitamin C, a powerful antioxidant that helps protect our cells from damage cause by free radicals (toxins) in our body. Boost your body with some extra vitamin to improve skin health, boost your immune system and improve iron absorption.
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