Salad: 3 cups shredded purple
cabbage 2 carrots, shredded or shaved using a veggie peeler A few radishes, thinly sliced 2 handful of microgreens 4 - 6 Romaine leaves,
chopped or any greens of choice 2
c. cooked quinoa or grain of choice 1
c. cooked white beans or chickpeas 1/4
c. dried cranberries 1/2
c. pumpkin seeds (lightly toasted for more flavour) 4 scallions, thinly sliced diagonally