1-2 (12oz) bags of broccoli coleslaw (ours had broccoli, carrots, and red cabbage)
1 cup baby spinach
1 avocado, cut into chunks
½ cup chickpeas
Handful of dried cranberries/raisins
¼ cup pumpkin seeds
¼ cup roasted and unsalted sunflower seeds
¼ cup roasted and unsalted peanuts
Dressing- these measurements are rough estimates so add/decrease to your individual liking
2 tbsp mayo
½ tsp sweetener of your choice (optional)
1 tsp olive oil
½ tsp lemon juice
½ tbsp apple cider vinegar
1 tsp basil
Salt and pepper
1
Whisk together all dressing ingredients in a small bowl and set aside.
2
In a large bowl, combine all salad ingredients.
3
Pour the prepared dressing over salad and mix well.
CategoryDairy-free/Soy-free, Salads, Side dishes
Ingredients
1-2 (12oz) bags of broccoli coleslaw (ours had broccoli, carrots, and red cabbage)
1 cup baby spinach
1 avocado, cut into chunks
½ cup chickpeas
Handful of dried cranberries/raisins
¼ cup pumpkin seeds
¼ cup roasted and unsalted sunflower seeds
¼ cup roasted and unsalted peanuts
Dressing- these measurements are rough estimates so add/decrease to your individual liking
2 tbsp mayo
½ tsp sweetener of your choice (optional)
1 tsp olive oil
½ tsp lemon juice
½ tbsp apple cider vinegar
1 tsp basil
Salt and pepper
Directions
1
Whisk together all dressing ingredients in a small bowl and set aside.
2
In a large bowl, combine all salad ingredients.
3
Pour the prepared dressing over salad and mix well.