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Ingredients
Chopped Vegetable Salad
- 1 head romaine, shredded
- 5 carrots, peeled and shredded
- 1 head red cabbage, shredded
- 5 beets, peeled and shredded
For Lemon Ginger Poppy-Seed Vinaigrette
- ¼ cup lemon juice
- 2 tablespoons honey
- 1-inch piece grated ginger
- 1 tablespoon Dijon mustard
- ½ cup avocado oil
- 2 tablespoons poppy seeds
- Salt, pepper
Instructions
To make the vinaigrette: Place lemon juice, honey, ginger and Dijon mustard in a blender. Blending on low, slowly drizzle in avocado oil until mixture is emulsified. Stir in poppy seeds and season with salt and pepper to taste. Vinaigrette will last up to 14 days stored in the fridge.
To make the salad: Mix together all ingredients for the salad and toss with vinaigrette. Top with toasted cashews or other nut/crunch factor of your choice.
