NUTRITIONIST RECIPE -
2 cups green cabbage, finely chapped
2 cups red cabbage, finely chopped
1 large carrot, shredded or finely chopped
5 radishes, shredded or finely chopped
2 cups fresh spinach
1/4 cup dry roasted sun flower seeds
Salt and pepper to taste
3/4 cup Greek yogurt
2 Tablespoons Clearly Organic Blue Agave Sweetener
1 Tablespoon lemon juice
2 Tablespoons Clearly Organic 100% Cranberry Juice
Chop green cabbage, red cabbage, carrot and radishes in a food processor. It works best if you chop each food separately and in small batches. Add chopped cabbage, carrots and radishes to a mixing bowl. Whip together all dressing ingredients. Then pour over the top of chopped vegetables. Stir together vegetables and dressing until evenly distributed, season with salt and pepper to taste. Stir in sunflower seeds just before serving. Serve one cup of chopped vegetable mix over 1/2 cup fresh spinach. Place avocado slices on top of salad.
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