Supersalad Recipes

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SUPER SALAD (ADAPTED FROM WHOLE FOODS SUPERFOOD SALAD)



Super Salad (Adapted from Whole Foods Superfood Salad) image

You will feel SUPER after eating this healthy salad!! Packed with high fiber veggies and nuts it is very satisfying.

Provided by tamitamtams

Categories     < 15 Mins

Time 10m

Yield 4 serving(s)

Number Of Ingredients 10

3 cups kale, chopped (I like to use both baby and regular)
1 cup napa cabbage, chopped
1 cup broccoli slaw mix, chopped
1/4 cup organic edamame (optional)
1/2 cup vegetables (cauliflower and carrots, I throw a few florets and baby carrots together in the food processer and g)
red onion (optional)
1/4 cup raw sunflower seeds
1/4 cup raw cashews
1/4 cup raspberries (I like using freeze dried ones slightly crumbled)
archer farms acai light raspberry vinaigrette dressing (I should make my own but something has to give sometimes and this dressing is really a pretty decent)

Steps:

  • Combine and toss.
  • **All the measurements are estimates. I typically eyeball everything based on how much I want to make. I like to chop both the kale and cabbage well because it allows all the ingredients to incorporate better and it is just yummier that way. This salad stores really well in an air tight container in the refrigerator minus the dressing. I like to portion it out into single serving containers for ease as well as when I add the dressing I just replace the lid and shake to distribute the dressing.

NUTRIENT-PACKED COLORFUL SUPER SALAD RECIPE BY TASTY



Nutrient-Packed Colorful Super Salad Recipe by Tasty image

Boring salads no more! This colorful super salad is the perfect way to start the new year off with a bang. Carrot, broccoli, kale, cabbage, red bell pepper, and creamy avocado are just a few of the many ingredients that pack in tons of various vitamins, minerals, and antioxidants to boost your health, AND they taste delicious! Crazy! This dish will be your new staple recipe to get tons of nutrients in one meal.

Provided by Matthew Johnson

Categories     Lunch

Yield 6 servings

Number Of Ingredients 19

3 tablespoons wole grain mustard
2 tablespoons organic maple syrup
1 tablespoon fresh ginger, grated
4 cloves garlic, grated
1 tablespoon sesame seed, toasted
¼ teaspoon cayenne pepper
¼ cup apple cider vinegar
¼ cup lemon juice
⅓ cup extra virgin olive oil
kosher salt, to taste
black pepper, to taste
2 cups lacinato kale, thinly sliced
2 large carrots, peeled and grated
2 cups broccoli floret
2 cups red cabbage, thinly sliced
1 red bell pepper, seeded and thinly sliced
1 avocado, peeled and cubed
1 cup walnut, chopped
½ cup fresh parlsey, chopped

Steps:

  • In a liquid measuring cup, combine the mustard, maple syrup, ginger, garlic, sesame seeds, cayenne, apple cider vinegar, lemon juice, and olive oil. Whisk until fully incorporated. Season to taste with salt and pepper.
  • Add the kale, carrots, red cabbage, broccoli, red cabbage, bell pepper, avocado, walnuts, and parsley to a large serving bowl.
  • Pour desired amount of dressing over the salad and toss until everything is well coated.
  • Garnish with more toasted sesame seeds
  • Enjoy!

Nutrition Facts : Calories 397 calories, Carbohydrate 26 grams, Fat 31 grams, Fiber 9 grams, Protein 9 grams, Sugar 10 grams

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