Fall Rainbow Salad

Fall Rainbow Salad

with Walnut Cilantro Dressing:

Makes 2 servings

Ingredients:

For the Salad

1. ½ piece of fennel finely sliced

2. ⅛ purple cabbage, finely chopped

3. ¼ cup blueberries, washed

4. ½ ripe avocado

5. 5-6 stems of kale, leaves only, chopped well

6. 1 medium sweet potato (or omit for less carbs!!!)

7. ¼ cup almonds, roughly chopped

8. pinch of salt

9. 1 tsp. lemon juice

For the Dressing

1. 1 tbsp. hemp seed oil (or flaxseed oil or olive oil)

2. 1 tsp. of good quality balsamic vinegar (or red wine vinegar for sugar free)

3. 1 tsp. of lemon juice

Instructions:

1.  First, chop the sweet potato (IF USING!) into small cubes and steam until soft. Set aside.

2. Then, in a large bowl, add the finely sliced fennel, cabbage, and kale. Add a pinch of salt and teaspoon of lemon juice and mix well with your hands, squeezing gently to wilt the kale slightly and soften the cabbage and fennel.

3. Next, add the blueberries and almonds and mix well.

4. Finally, add the sweet potato and mix gently.

5. For the dressing, add all of the ingredients to a small bowl or cup and whisk to combine. Pour the dressing over the salad and mix well. Spoon the rainbow salad onto two plates and top with the sliced avocado for a healthy fat!