Need something green to go with your corned beef and cabbage? Try this Rainbow Salad with Avocado Dressing:
2 large red and/or golden beets, cleaned and peeled
6 cups curly kale, cleaned and chopped
3 TBSP soft goat cheese, crumbled
3 tsp sunflower seeds, raw and unsalted
2 cloves garlic
1 large ripe avocado, peeled, pitted, and chopped
1 lime, juiced
1 1/2 TBSP extra virgin olive oil
1 1/2 TBSP Bragg's organic apple cider vinegar
1 TBSP fresh parsley, chopped (any fresh herb can be substituted)
2 tsp raw honey
Salt and pepper to taste
1. Slice off the ends of the beets. Working one at a time, secure beets in a spiral slicer and turn the crank to create noodles.
2. In a large bowl, combine beet noodles, kale, cheese, and seeds. Set aside.
3. In a food processor or blender, add all the dressing ingredients plus 8 TBSP of water and process until smooth. Add more water, a little at a time, and process until the dressing reaches desired consistency. (Note: I use 12 TBSP of water.)
4. Pour dressing over salad mixture and toss to combine. Let sit for 5 minutes to allow dressing flavors to permeate the ingredients. Toss again before serving.
Recipe Source: Adapted from Clean Eating Magazine.