You know that expression “eat the colours of the rainbow”? There is a reason for it: The various colours in our vegetable are the calling card of the beautiful, rich vitamins and minerals that lie within! You can get a great overview of what all the veggies will give you here but when we are looking to up our antioxidants think RED and PURPLE! Red cabbages, shredded (or roasted beets) and red pepper are wonderful
I tend to embrace this salad on Week 2 or 3 or The Healthy Six when I am starting to really feel my best and I want to take it to the next level. Taking the extra time to make the dressing (make extra!!!) and toast the walnuts will be well worth it!
Let’s talk about the dressing for a second, shall we? This is next level dressing: Blueberries are one of Mother Nature’s Superfoods – and some experts will say that eating one cup of blueberries a day can help you live a long life. Frozen blueberries as the star of a dressing that pairs sweet and tangy will make you want to have this salad at least once a week!
Feel free to add some extra protein- quinoa is the obvious choice, but leftover grilled chicken, baked tofu or tempeh would all be wonderful.
- 2 cups mixed leafy greens
- 1 cup organic spinach
- 1/2 cup red cabbage, shredded
- 1/2 red pepper, thinly sliced
- 1/4 red onion, thinly sliced
- 1/4 cup fresh or frozen pomegranate seeds
- 2 tbsp hemp seeds
- 1/2 cup EVOO
- 1/4 cup balsamic
- 1/4 cup frozen blueberries
- 1 lime, zested and juiced
- 1 tbsp honey or maple syrup
- 1/4 cup water
- 1/4 cup walnuts per person, toasted in 350 oven for 5-7 mins
- OPTIONAL 1/2 cup cooked quinoa, sliced chicken breast or salmon
- Prepare the dressing in a high speed blender, placing all the ingredients and running low to high for 2 minutes. Store in mason jar for 3-4 days. Use 2-3 tbsp per person
- Toss all the salad ingredients together in a bowl. Top with walnuts and quinoa or other protein.