Ingredients

• 1 bunch of kale
• 1/2 red onion
• 4 carrots
• half purple cabbage
• 1/4 cup pumpkin seeds
• 1/4 cup sunflower seeds
• 1/4 cup chia seeds

Dressing

• 1/2 cup hemp, flaxseed oil or extra-virgin olive oil
• 2 tbsp gluten-free tamari or coconut aminos
• 2 tbsp balsamic vinegar
• 1/2 tsp fresh ginger, grated
• 1/2 tsp sea salt
• handful fresh herbs

Instructions

1. Wash and de-stem kale leaves. Rip them into bite size pieces. Finely chop the onion, grate the carrots and thinly slice the cabbage. Mix all the vegetables into a large bowl and top with seeds. Toss with dressing. Let sit for an hour or so before eating to let the flavours marinate.
2. Top with some sliced avocado.