1 bunch of kale, chopped + stems removed
1 broccoli florette, blanched + chopped
juice of 1 lime
2 beets of your choosing, thinly sliced
1 large carrot, ribboned
1 ripe avocado, peeled + sliced
2 sprigs of basil, leaves julienned
carton of blueberries
Blueberry Ginger Dressing Ingredients:
1/3 cup blueberries
1/2 inch piece of ginger, peeled + chopped
2 tbsp raw apple cider vinegar
1 tbsp maple syrup
1 tbsp water
1/4 cup olive oil
Combine all of the ingredients in a food processor, and combine well!
1/4 cup sunflower seeds
1/4 cup pumpkin seeds
1-2 tbsp flax seeds
1-2 tbsp chia seeds
1-2 tbsp hemp seeds
Combine in a sautee pan, and toss around on medium high heat for 30 seconds to 1 minute, until the mixture becomes fragrant.
Prep the rest of the ingredients, thinly slicing the beets, julienne the basil, and cut the carrots into ribbons with a vegetable peeler. Add these to the kale and broccoli mixture, and put in your bowl or platter! Top with blueberries, seed mixture, dressing and avocado and serve.
If serving immediately, toss all of the dressing with the salad. As I am using this as my lunches for the week, I divided the dressing into 6 tupperware containers, and filled them to the top with salad. The lime juice in the salad helps the veggies and fruit keep well in the refrigerator all week, and then the salad is ready to just toss with the dressing already at the bottom of the container!