Vancouver Salad

Salad

• 100 - 200g (1 1/4 - 2 1/3 cups)

  Mixed greens, such as lettuce, spinach, rocket, or chickory

• 60 - 100g (1 - 1 1/2 cups)

  Kale

• 60 - 160g (3/4 - 2 1/4 cups)

  Savoy cabbage

• 100 - 200g (2/3 - 1 1/4 cups) , dried

  OR 200 - 400g (1 - 2 cups) , canned

  Callypso beans

  Alternative: Kidney beans or pinto beans also work well, but other beans would be great too.
• 160g (1/2 head)

  Broccoli

• 160g (1/2 bulb)

  Kohlrabi

  Alternative: If you cannot find kohlrabi, radishes or red cabbage would also work!
• 280g (2 cups)

  Blueberries

Dressing

• 240g (1 cup)

  Soy yoghurt

  Alternative: Your favourite plant-based yoghurt or silken tofu
• 15mL (1 tablespoon)

  Apple cider vinegar

• Dash of pepper

  To taste
• Dash of salt

  To taste

Toppings

• 40g (1/3 cup)

  Pumpkin seeds

  To taste
• 30g (1/3 cup)

  Goji berries

  To taste

Dressing

1. 1

   Mix in the yoghurt, apple cider vinegar, salt, and pepper in a bowl or jar.

Salad

1. 2

   Prepare your beans, whether cooking from dry or using canned beans.

1. 3

   Wash all vegetables and blueberries.

1. 4

   Chop everything up or shred the greens, broccoli, kohlrabi, and savoy cabbage in the food processor. I chuck everything together in the food processor.

1. 5

   Layer your ingredients, or mix them all together. You can start with the shredded or chopped greens and vegetables, then add the beans, dressing, blueberries, pumpkin seeds, and goji berries on top.