Ingredients
| 6 cup shredded | Red leaf lettuce (or spinach, butter lettuce, mix it up) |
| 1 cup | Arugula (or kale) |
| 4 cup chopped | Dandelion greens (optional) |
| 1 medium | Tomato (sliced) |
| 1/2 cucumber(s) | Cucumber (chopped) |
| 1 medium stalk(s) | Celery (chopped) |
| 1 medium pepper(s) | Red bell pepper (chopped) |
| 3 1/8 tbsp | Carrots (sliced with vegetable peeler) |
| 1 1/2 cup shredded | Red cabbage (or low-sodium sauerkraut) |
| 1/2 avocado(s) | Avocado (peeled and diced) |
| 1 cup | Cannellini beans, canned (drained and rinsed, or chickpeas) |
| 1 tsp hulled | Hemp seeds, shelled (optional) |
| 1 tbsp | Sunflower seeds (roasted on a baking sheet at 300 for a few minutes – optional) |
| 2 tbsp | Extra virgin olive oil |
| 1 tbsp | Apple cider vinegar (raw, unfiltered, or fresh lemon juice) |
| 1 tbsp | Dijon mustard (to taste) |
| 4 leaf | Basil, fresh (chopped) |
| 1 tsp | Black pepper |
Instructions
- In a large bowl, combine the red lettuce, arugula, and dandelion greens.
- Next, add the tomato, cucumber, celery, red bell pepper, carrots, red cabbage, avocado, and cannellini beans. Toss to combine with the greens.
- Sprinkle the hemp and sunflower seeds over the top of the salad.
- To make the dressing, whisk together the olive oil, apple cider vinegar, dijon mustard, basil leaves, and pepper in a bowl, until creamy.
- Drizzle the apple cider vinaigrette over the salad, toss, and enjoy!
