Ingredients:

  • 2 cups baby spinach or kale
  • 1/2 cup shredded carrots
  • 1/2 cup yellow bell pepper, diced
  • 1/2 cup purple cabbage, shredded
  • 1/2 cup cherry tomatoes, halved
  • 1/2 cup cucumber, diced
  • 2 tbsp pumpkin seeds
  • 1 tbsp hemp seeds
  • 1/4 cup sliced almonds
  • 2 tbsp extra virgin olive oil
  • 1 tbsp fresh lemon juice
  • 1 tsp pure maple syrup
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper

Instructions:

  1. Wash all produce thoroughly. Use a salad spinner to ensure the baby spinach or kale is completely dry. Chop the yellow bell peppers and cucumbers into uniform, bite-sized pieces.
  2. In a small jar or bowl, combine the extra virgin olive oil, fresh lemon juice, pure maple syrup, sea salt, and cracked black pepper. Whisk vigorously or shake until the mixture is emulsified into a uniform, opaque liquid.
  3. Place the baby spinach or kale in a large mixing bowl and add the shredded carrots, diced yellow bell pepper, shredded purple cabbage, halved cherry tomatoes, and diced cucumber. Drizzle the dressing over the vegetables and toss gently with tongs.
  4. Toast the pumpkin seeds and sliced almonds in a dry pan for 5 minutes until they smell nutty and turn slightly brown. Sprinkle the toasted seeds and hemp seeds on top immediately before serving to maintain crunch.