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December 30, 2015

Rainbow Salad with Lemony Avocado Dressing

Jessica Nadel/Greens 24/7, The Experiment publishing

  • Get your greens in with this fresh and flavorful salad. Jackie Sobon

Serves 4


1/2 small red cabbage 

2 carrots

3-4 kale leaves, stems removed 

1/2 cucumber

1 cup (225g) shelled frozen edamame (soy beans) 

3 tablespoons shelled hemp seeds 

1 small avocado, pitted and peeled

2 tablespoons fresh cilantro (coriander) 

1/4 (60ml) cup water 

2 tablespoons lemon juice

1/4 teaspoon sea salt


1. Shred or grate the cabbage, kale and cucumber, either by hand or using a food processor fitted with a grating blade.

2. Bring a small pot of water to a boil. Cook the edamame in boiling water for 3 to 4 minutes. Strain and rinse in cool water to stop the cooking process.

3. Combine all the shredded vegetables in a large bowl along with the edamame and 2 tablespoons hemp seeds.

4. For the dressing, combine remaining ingredients in a food processor and blend until silky smooth.

5. Add the lemony avocado dressing to the vegetables and toss well. Store any leftover dressing in a covered container in the fridge for up to three days. 6. Garnish with the last tablespoon of hemp seeds. Serve at room temperature.