Cruciferous Salad
Recipe Type: Plant Based Gluten Free Vegan
Author:
Prep time:
Total time:
Serves: 4
A crunchy and easy to make cruciferous salad with toasted cashews and quinoa
Ingredients
- 1/2 head cabbage sliced thin
- 1 bunch kale de-stemmed and chopped
- 1 medium red onion julienned
- 3 medium tomatoes cubed
- 3 medium avocados in large cubes
- 3/4 cup cooked quinoa
- 3/4 cup cashews
- 2 tsp avocado oil
- 1/2 tsp curry
- For the dressing
- Juice of 2 lemons
- 2 tbsp extra vigin olive oil
- Himalayan salt
- Cracked black pepper
- 1 tbsp honey(optional)
Instructions
- To toast the cashews I coated them with the 2 tsp of oil and the1/2 tsp of curry and tossed them in the iron skillet until they turned golden
- Add all of the salad ingredients to a large salad bowl and toss
- Add all of the dressing ingredients to a bowl and whisk. Taste for seasoning and adjust if needed
- Add to salad and toss
- Add toasted cashews
- serve
- Enjoy!
I’m Debbie Peoples, health coach and plant-based cook. I am passionate about sharing OOOHMAMA! to inspire cooking more vegan meals that are healthy and taste great! 
