I’m in love with this salad. It’s so easy and it makes a ton, so you can make it and eat it all week long (Yes!!!!).
It’s packed with healthy ingredients, and can easily be customized for your tastes. I like to think of this as a “base salad” and then I doctor it up. I’ve been adding avocado (for some healthy fat) and I think I’ll try adding some beets and goat cheese tomorrow. I think that the salad tastes better after it sits a day in the fridge.
Let’s talk a bit about the ingredients: The kale, cabbage, and brussels sprouts are cruciferous vegetables. They have sulfur-containing compounds that, when chewed and broken down, convert to isothiocyanates (ITC’s). ITC’s have anti-cancer, anti-inflammatory, and immunologic properties. So it’s very important that you slow down and chew this salad well! You want to break down the cell walls!
The quinoa, even...