Toasted Hippie Salad


Toasted Hippie Salad

Vegans and Paleo eaters alike can rejoice and kick off their Birkenstocks and Danskos over this psychedelic salad. Its bright colors, maximum crunchability, and toasty flavor come with an overflowing dose of essential nutrition.


For the salad:

  • 2 cups green kale, torn
  • ½ cup purple cabbage, shredded
  • ⅓ cup mushrooms, sliced
  • ⅓ cup radishes, sliced
  • ½ yellow bell pepper, cut into strips
  • Shredded carrots
  • Microgreens or spouts

For the Toasted Seeds:

  • Handful of hemp seeds
  • Pepitas
  • Sunflower seeds

For the Green Goddess Dressing:

  • 1 clove garlic
  • 1 avocado
  • 2 Tablespoons apple cider vinegar
  • 2 Tablespoons fresh lemon juice
  • 2 Tablespoons extra virgin olive oil
  • 6 Tablespoons Water
  • ¼ cup each fresh parsley and dill
  • ¼ cup chopped scallions
  • 1 teaspoon salt
  • 1/2 tsp Sugar


Toast seeds in a skillet over medium heat for 2-3 minutes, stirring to avoid burning.

Combine all dressing ingredients into blender and blend until smooth.

Arrange the vegetables on a plate, drizzle with dressing, and sprinkle with toasted nuts.