By Shannon Franz
This delicious salad packs a punch of awesome nutrients. It is a little light in the way of protein, so feel free to add in your favorite protein (chicken, fish, cheese, hardboiled egg, tempeh, etc.) for an even more filling salad, especially if it’s a post workout meal. If possible, try to opt for organic ingredients, especially on the leafy greens and sprouts.
The Big Salad
makes 1 serving
7-8 large romaine leaves, finely chopped
2 big handfuls spinach, finely chopped
1/2 cup chickpeas (garbanzo beans)
2 huge handfuls of chopped red cabbage
1/8 cup goldenberries (adds a nice tang to the salad) note: these are also called Inca Berries sometimes
A couple handfuls chopped cucumber
Big handful of pea sprouts, coarsely chopped
Red onion (I used about 1 Tbsp, diced. Use more or less according to your own tastes.)
1/8 cup sprouted pumpkin seeds (I added these after I took the picture)
Salt and pepper to taste
Mix all of the salad ingredients together on a plate.
1/8 cup flax oil
1/8 cup apple cider vinegar
1 -2 garlic cloves, minced with a garlic press. (Use more or less according to your own tastes.)
Put the dressing ingredients in a measuring/mixing cup and emulsify by using either an immersion blender or a whisk.
Pour the dressing over the salad, top with more salt and pepper, if desired (and additional protein, if using).