Vegetable Salad

  • difficulty


  • serves


  • cooks in

    0 to 15 mins

  • calories

    215 per serving


  • 1 handful of kale
  • 1 handful of broccoli florets
  • 1 handful of red cabbage, roughly chopped (omit from first part of 30 Day Get Lean)
  • 2 carrots, roughly chopped (omit from first part of 30 Day Get Lean)
  • 3 pinches of fresh parsley
  • 1 handful of almonds
  • 2 teaspoons of sunflower seeds (omit from 30 Day Get Lean)
  • 5 cherry tomatoes, halved (omit from first part of 30 Day Get Lean)

For the dressing: 
(omit from 30 Day Get Lean)
  • 1 tablespoon of olive oil
  • Juice from 1/2 lemon
  • 1 teaspoon of grated fresh ginger (adjust to your taste)
  • 1 teaspoon of Dijon mustard
  • 1 teaspoon of honey
  • Pinch of sea salt

Cooking Directions

  1. Using a food processor, process all the veggies (apart from the tomatoes) until finely chopped and mix together in a bowl.
  2. Add the almonds to the food processor and pulse, until roughly chopped, and mix in with the salad along with the sunflower seeds and tomatoes.

  3. In a small bowl, whisk together all the ingredients for the dressing and drizzle over top of the salad.

  4. Can be served on own, with meat or fish.