Ingredients
Broccoli (x1 large head)
Red cabbage (approx 1/4 of one)
Radishes (x 3)
Spring onions (x 2)
Red capsicum (x 1)
Kale (approx 2/3 bag or 150g)
Flat leaf parsley (big bunch)
Mint (big bunch)
Pepper (however much you like)
Almonds (approx 1/4 C)
The dressing
Mayonnaise (approx 50g - I use the Ceres organic one as it’s got the least crap in it and is relatively healthy)
Lemon juice (approx 2 Tbsp)
Filtered water (1 tsp. Tap water is fine if your city doesn’t have chlorination)
Method
Chop the broccoli and steam until how you like it. Chuck it in a big bowl.
Then dice up all the rest of the veges, throw them all in the bowl and stir it all together. Crack over the pepper.
Roughly chop up the almonds and throw in a pan to dry fry them. Once looking a little browner, take them off the heat and throw in with the salad.
Make the dressing by mixing the dressing ingredients together. Add more lemon if you like more tang.
Serve up the salad and drizzle over (or drip from a spoon) the dressing. Not too much as it’s quite rich. OMG, so good!
Alternatives
Want it meaty? Not sure on that sorry.
Want it gluten free? Check the mayo is.
Want it dairy free? Soz, it has mayo in it. Maybe use a dairy free alternative if there’s such a thing.
H/T
This recipe is adapted from one by Pete Evans’ Eat Your Greens.