Purple Power Salad

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We seem to have finally reached the end of this sickness that kept moving through our family.  I feel like I’m approaching the finish line of a marathon.  B and I might celebrate by actually going on a date!  What?!  I know, it’s a rare thing in this stage of life, but we’re trying to work it into our budget more often these days.  The key is finding those spots in town that have great weeknight deals.  A few of our favorite happy hour spots are Lake Avenue Cafe, Zeitgeist, Sir Ben’s, Black Water, and Pizza Luce.  We almost always go out for happy hour so we can extend the date night budget a bit.  We also like to track good, local music.  For our last date night, we went to the Homegrown Winter Fiasco.  That was really fun and took us to a few spots in town we wouldn’t normally go to.  Our idea for this upcoming date night is to rent fat bikes.  B and I have gone mountain biking together a few times and he usually waits patiently down the trail for me while I struggle to keep up.  I imagine the same thing will happen with fat bikes.  But, I love doing active things together when we have the chance and the feeling of finishing a trail ride is a special kind of victory for me.  Usually, I’m chanting in my head, “Yes!  I didn’t crash!”  We’ll see how I do this time around.

I thought I needed to post a healthy, veggie-filled recipe.  I need to work a lot harder in the winter to keep my eating on track and a salad like this helps me a lot.  Enjoy!

Purple Power Salad

15 min, serves 4-6

Ingredients:

2 c chopped purple cabbage

1/4 c diced red onion

6 heaping cups chopped purple kale

1/4 c sunflower seeds

1 T hemp seeds

For dressing:

3 T olive oil

1 T hemp oil

juice of half lemon

2 t apple cider vinegar

1 T tahini

1/8 t garlic powder

cracked black pepper, to taste, optional

 

Directions:

  1. Place all ingredients in large bowl and toss.
  2. Place all dressing ingredients in a mason jar, seal with the lid, and shake to combine.  You may have to whisk with a fork to get the tahini fully incorporated.
  3. Pour the dressing over the salad and toss until the dressing is evenly covering the greens.
  4. Serve with avocado slices, if desired.