I randomly came up with this recipe one day as I was scrolling through different kale salad recipes. I was trying to come up with news ways to get lots of green super foods in my diet on a regular basis. Sometimes you need something more than just a regular salad. This is also a slight variation to a broccoli grape salad my mom makes. You can make this one up ahead of time and eat it all week long, take it to a holiday gathering (Easter is coming up), potluck or BBQ.
2 cups of kale torn into tiny pieces
2 cups of red cabbage
2 cups of coleslaw/carrot mix (pre-packed)
1 cup red grapes halved
1 cup cauliflower cut into small pieces
1 cup broccoli cut into small pieces
1/3 cup pumpkin seeds or sunflower seeds
1/3 cup slivered almonds
1/2 dried cranberries or craisins
Optional: diced bacon, shredded brussel sprouts, red onion
1/2 cup Primal Kitchen avocado oil mayo
1/4 tsp thyme
1/4 tsp dill
Wash, clean and chop the salad ingredients and combine in large bowl. In small glass bowl add 1/2 cup mayo and squeeze 1/2 of a lemon. Stir and add thyme and dill. Continue to stir until a smooth consistency. Pour over top of salad mixture and stir.