Who doesn’t love a chopped salad, especially when you have all the ingredients ready to go from your containers. Add in some nuts and seeds to balance out the colorful dish. I am loving the chia seeds, just sprinkle on top for an added crunch and a punch of nutrition.

INGREDIENTS                                       (click to enlarge)

1/4 red cabbage, cut into chunks
2 large carrots, cut into chunks
1 ear pf white corn, cut off the cob
1/4 red onion, cut into chunks
2 red peppers, cut into large pieces
3 stalks of kale, leaves removed
1/4 cup slivered almonds
3 Tbs. chia seeds
3 Tbs. Hemp Hearts, raw shelled hemp seeds (optional, but a wonderful add to any salad)
juice from one lemon
1/2 cup of champagne vinegar
1/4 cup olive oil
sea salt and pepper to season

Take out a large salad bowl. With a food processor pulse chop the cabbage, carrots, onion, peppers and kale one at a time. Pulse just enough to keep the veggies at a rough chop stage. Too much and the veggies become too soft and wet. Add each ingredient to the bowl once chopped. Add corn, nuts and seeds. Squeeze lemon and pour vinegar. Drizzle oil and season with salt and pepper. Gently mix just before serving. I also love this salad as you can keep it for the next day as well.