Cruciferous vegetables, such as broccoli, cabbage, kale and brussel sprouts have super immune boosting properties and definitely qualify as a “super foods.” In this cruciferous salad, we use of those vegetables to offer an amazing crunch and juiciness! Then we use avocado as the healthy fat, replacing an extracted oil as the base for our dressing. It’s a salad that works year-round!
Pair the salad with the Peanut Curry recipe below. The peanut butter and the pineapple work magically with the heat of the curry and cayenne powder. You can also add this sauce to a whole grain pad thai or brown rice and steamed veggies
½ head of red cabbage-chopped
½ bunch green kale-torn to pieces
1 ripe haas avocado
1 lemon-squeezed for juice
½ cup fresh dill-minced
1 Tbsp reduced sodium tamari
1 tsp fresh garlic-micro planed
1 tsp fresh ginger-micro planed
Combine ingredients in a bowl and massage deeply until consistent. Top with roasted pumpkin seeds.
1 can lite coconut milk
8 oz fresh pineapple-chopped
4 oz peanut butter
½ lime-squeezed for juice
2 green onions-sliced
2 tsp fresh garlic-micro planed
1 Tbsp honey
1.5 tsp curry powder
½ tsp fresh ginger-micro planed
Pinch cayenne pepper
2 Tbsp reduced sodium tamari or 1/4 tsp sea salt
In a hot pan, add onions and toss until caramelized.
Add all other ingredients and whisk together until peanut butter has integrated.
Simmer on medium for 10 minutes, stirring occasionally.