Cabbage, Kale, Apple Chop & Avocado Dressing

Today was such a great Sunday. Especially because the entire family was together. It has been me and the boys all week for almost 7 days now. Work was also insane. So the stress and exhaustion had set in about Friday.

I have to apologize for all the salad recipes latey but when I'm by myself all I eat are salads. Not just greens but jam packed nutrition in a bowl - sprouted nuts, seeds, omegas, fiber, dark greens, herbs and sometimes quinoa too. I am sharing these with you, hope you aren't sick of salads yet {wink}!

But today was extra wonderful and made up for all the craziness last week.

We not only went to brunch with a few friends up the street but we also saw the waves and explored the reefs at low tide. Then we all spent the rest of the afternoon at the farmer's market. 

We found such a beautiful array of veggies and fruit. I bough this amazing {above} dark green cabbage, organic kale, lemons, avocado and spring onions. 

I decided to make a huge green salad {surprise surprise! i really need to branch out again} out of everything we had purchased. 

I had this great avocado dressing in mind. I wasn't sure how it would turn out after all was said and done. But I decided to go for it and YAY it turned out better than I could have imagined. 

The rain and wind started later in the day and so we decided to cook up some tofu to add on top of the hearty, raw dark green salad. 

Avocado Dressing

1/2 avocado
2 lemons, juice
1 Tbls tahini {i used raw but you don't have to}
1/4 c olive oil
5 Tbls rice vinegar
1.5 tsp agave nectar
large pinch, sea salt
In a Vitamix or high speed blender, add all of the above EXCEPT for the rice vinegar. Blend well, until smooth, as shown above. 
Read below to see what to do with the rice vinegar. 

Cabbage, Kale & Apple Chop

1/2 head kale, thinly chopped and washed
1/2 head cabbage, thinly chopped and washed
1 apple, julienned
2 green onions, sliced {optional}
1/3 sprouted sunflower seeds
1/3c goji berries
1/3 golden raisins
sesame seeds, sprinkled, garnish

In a bowl combine all of the above ingredients. Mix. Then add RICE VINEGAR {from above}. Toss again with the rice vinegar. Then add about 4 heaping tablespoons of the avocado dressing! Mix and keep adding dressing until desired texture/consistency. 


It was a wonderful weekend. So great that I can't wait until the next one!