Grated Beet, Carrot & Broccoli Salad

This raw salad layers several kinds of crunch instead of relying on one dominant ingredient. Grated carrot and beet give color, broccoli adds firmness, and sprouts and pumpkin seeds keep the texture varied.

Mint and dried fruit provide small accents rather than turning the salad sweet. The dressing is lemon-forward, with oil, garlic and Dijon adding enough body to coat the vegetables without weighing them down.

Because the ingredients are finely cut, the salad comes together quickly. Toss gently and serve soon after dressing so the greens and sprouts stay lively.

Ingredients

• Mixed greens for a medium salad bowl
• 1 cup sunflower seed sprouts
• 3/4 cup grated carrots
• 1/4 cup grated beets
• 1/4 cup small broccoli florets
• 1 heaping tablespoon dried cranberries
• 1 tablespoon raw pumpkin seeds
• 1/4 cup chopped fresh mint
• Juice of 1 lemon
• 4 tablespoons hemp seed oil or olive oil
• 1 clove garlic, crushed
• 1 teaspoon Dijon mustard
• Salt and freshly ground pepper to taste

Method

Place the greens, sprouts, carrots, beets, broccoli, cranberries, pumpkin seeds and mint in a bowl. Shake the lemon juice, oil, garlic, Dijon, salt and pepper together until emulsified. Pour over the salad, toss lightly and serve.