Green Goddess Kale Slaw

May 6, 2014 by Leanne Vogel November 2, 2018

Fresh greens smothered in a vegan salad dressing made creamy with avocado and almond milk.

Ingredients

Salad Ingredients

• 5 cups chopped kale
• 2 cups finely chopped broccoli florets
• 3/4 cup thinly sliced scallions
• 1 medium carrot, peeled and shredded
• 1/4 cup pumpkin seeds
• Handful of sprouts (alfalfa, broccoli, etc.)

Dressing Ingredients

• 1/2 medium ripe avocado, pitted
• 1/2 cup unsweetened non-dairy milk (I use homemade almond milk)
• 2 tablespoons fresh lemon juice
• 2 tablespoons coconut nectar or 2 medjool dates *see note
• 1 tablespoon apple cider vinegar
• 1 tablespoon extra-virgin olive oil
• 1 teaspoon Dijon mustard
• Sea salt and black pepper, to taste

Instructions

1. In a large bowl, combine the kale, broccoli, scallions, and carrot. Reserve the pumpkin seeds and sprouts for garnish.
2. Now, make the dressing by scooping the avocado flesh into a blender or food processor. Add the milk, lemon juice, coconut nectar (or medjool dates), vinegar, olive oil, and mustard.
3. Pour the dressing over the salad and toss to coat thoroughly. Season to taste with salt and pepper.
4. Garnish plates of the salad with the sprouts and pumpkin seeds.

Notes

Coconut Nectar – to make this recipe comply with Vibrant Life Cleanse Program, swap out the coconut nectar for pitted medjool dates.

Nutrition Information Per Serving