Makes 4 side servings
1 ½ cups grated beets – 2 medium beets
2 cups finely diced red pepper – 2 medium red peppers
2 cups finely chopped dino kale – 1 bunch
4 cups finely chopped purple cabbage
3 tablespoons olive oil
¼ cup sunflower seeds
½ cup finely diced tomatoes
1 cup avocado – about 1 avocado chopped
½ cup fine diced green onion
1 teaspoon cumin
½ teaspoon cayenne
1 teaspoon pressed garlic – 2 cloves
½ teaspoon sea salt – (and another ¼ teaspoon optional at the end)
2 tablespoons apple cider vinegar
½ teaspoon ground pepper
Add beets, red pepper, dino kale, and purple cabbage to a salad bowl, and toss with the olive oil.
Add all dressing ingredients to the food processor. Add tomatoes first to have a liquid at the bottom.
Make sure the dressing is well blended and pour over the salad ingredients.
Mix well with a big spoon or your hands.
Toss in sunflower seeds, mix again, and then taste.
Add another ¼ teaspoon of sea salt but make sure it needs it before you add!
*Photo courtesy of Mikaela Reuben