Chopped Salad Recipe

Prepare Veggies: peel carrots, scrub celery, take middle core out of cabbage, peel onion, de-stem kale. Roughly chop each vegetable into large chunks to be put in the food processor.

Using the "S" blade in your food processor, pulse each veggie separately until uniformly chopped and then transfer to a large bowl. There is no need to clean out the bowl in between.

MAKE THE DRESSING: place all ingredients in a small bowl and whisk until smooth. If still too thick to pour, add additional water, 1 Tablespoon at a time until desired thickness. Taste for seasoning and add in S+P if needed.

Toss desired amount of salad with dressing until fully mixed and then top with sunflower seeds.

Store remaining chopped salad in container with tight fitting lid for up to 1 week. Store dressing in air tight container for up to 2 weeks. Shake vigorously or re-whisk dressing before using.