Nick’s Salad

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Yield: 4 portions

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My husband, Nick, has been making this salad for us on a daily basis for many years, and I still love it! I came up with the dressing just last month, and I think it really makes a great combination. The trick to this salad is to mince all the ingredients as finely as possible. This mixes the flavors in the best way.

 DIRECTIONS

Ingredients:

  • 1 1/2 cup green cabbage, finely minced
  • 1 cup spring greens and/or baby spinach, finely minced
  • 1 cup leek, finely minced
  • 1-2 large cucumbers, finely minced
  • 1 cup tomatoes, finely minced
  • 1 large bell pepper, finely minced
  • 1 cup cauliflower, finely minced
  • 2-3 cloves garlic, finely minced
  • 3 tablespoons fresh dill, finely minced
  • Sunflower seed oil and cayenne pepper to taste (optional)

Tonya’s Dressing:

  • 1 young Thai coconut–water and the “meat”
  • 1 cup macadamia or pine nuts, soaked a few hours
  • juice of 1/2 lemon
  • Celtic sea salt to taste

Combine all the dressing ingredients in a blender and blend until smooth. Pour over individual servings of the salad when ready to eat.