Sometimes salads are boring, I get it. We get into a rut of using the same ingredients and the same salad dressing that it can start feeling redundant and uninspired. I love trying different ingredients and mixing different flavours in my dressings so that I don't feel like I'm stuck with a plain old salad again. And this is certainly no plain old salad! The vibrant fruits and veggies combined with the fresh cherry ginger salad dressing are sure to have you re-thinking your typical salad and will have your tastebuds asking for more.
Salads are obviously a great way to get your veggies in. Gone are the days of plain iceberg lettuce salads with the dressing on the side. When you're making a salad try to make it as colourful as possible and load up on the superfoods. In this case, hemp hearts and avocado for fat and fibre, pomegranate for antioxidants, cabbage for prebiotics, bell peppers for vitamin C, chicken for protein, carrots for beta-carotin, and spinach for vitamins K and A as well as folate, manganese and magnesium. Talk about a powerhouse of nutrients!
Even better, you can easily make this recipe into mason jar salads so that you have a healthy and delicious weekday lunch ready to go. Just pop it in your bag on your way out the door and you've got a super simple lunch that will make all your co-workers envious.
Layer all ingredients in a salad bowl or plate and top with salad dressing (recipe below). If making into mason jar salads, add the salad dressing to the bottom first and split the recipe between two large mason jars. Place the cabbage in first, on top of the dressing, as it will absorb the least amount of dressing and therefore will keep longer in the fridge. Nobody wants a soggy salad (ick!)
Add all ingredients into a high speed blended and blend on high until fully combined. If not using right away, store in an airtight container in the fridge for up to 4 days.
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