Ingredients
For the Salad:
- 2 stalks celery, sliced
- 1/2 bell pepper & seeds, chopped
- 1/2 cucumber, sliced
- 2 carrots, grated
- 1 turnip, grated
- 1 cup green cabbage, chopped
- 1/2 cup alfalfa or sunflower sprouts
- 2 green onions, chopped
- 1/2 cup red cabbage, chopped
- 3 medium tomatoes, diced
- 1 ripe avocado
- Bragg apple cider vinaigrette, to taste
- Lettuce of choice, for serving
For the ACV Dressing:
- 1 tablespoon Dijon mustard
- 1 tablespoon Bragg liquid aminos
- 1 tablespoon lemon juice
- 2 garlic cloves, minced
- 1/4 teaspoon paprika
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup Bragg apple cider vinegar
- 1/4 cup Bragg nutritional yeast
- 1/4 cup Bragg olive oil
- In a small bowl, whisk together Dijon mustard, lemon juice, paprika, salt and pepper until combined
- Whisk in ACV, followed by nutritional yeast until combined
- Add olive oil and whisk until glossy and the consistency of a thick dressing. Set aside.
- Toss all ingredients for salad except tomatoes and avocado with your dressing to taste
- Serve on a bed of romaine, butter lettuce or leaf lettuce with tomato and avocado on the side for topping
