Rainbow Chopped Salad

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Rainbow Chopped Salad

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This recipe is by no means exact. This idea can be applied to almost any variety of fruits, vegetables, seaweed, herbs, nuts, and seeds. Think of it as the ultimate bowl of nutrient-dense goodness. Just toss with a simple vinaigrette and you have an amazing meal.

1 large head romaine lettuce, cored and chopped
1 head red cabbage, thinly sliced
1 handful parsley, stemmed and finely chopped
1⁄4 cup cilantro leaves, stemmed and finely chopped
1 apple, cored and chopped in cubes
1 Asian pear, cored and chopped in cubes
1⁄4 cup wakame or hijiki soaked for 15 minutes, rinsed, and drained
1 sheet nori, cut into thin strips
2 tablespoons dulse flakes
1⁄2 head cauliflower, chopped into small florets
1 cup hazelnuts, coarsely chopped
1 cup pomegranate seeds (optional)
1 avocado, peeled, pitted, and sliced into cubes
1⁄2 cup dried apricots, finely diced
1⁄4 cup sunflower seeds (optional)
3 tablespoons apple cider vinegar
2 tablespoons olive oil or hazelnut oil
1⁄4 teaspoon sea salt
Pepper, to taste

Toss all ingredients together. Allow to marinate for at least 15 minutes
before serving.
Serves 4-6