When you’re trying to add healthy foods  to your diet, it’s nice to have a go-to dish in the fridge that you can grab and snack on all week.  I like to throw this salad together on a Sunday when I have a few extra minutes.  It’s crunchy from the nuts and fresh veggies.  It’s bright and light from the lemon and ginger vinaigrette.  The dried cranberries add just a hint of sweetness.  The best part…you can customize it with whatever you like.  Here’s what I do!


2 cups broccoli florets, roughly chopped

1 cup shredded carrots

2 celery stalks, chopped

1/2 cup almonds (or nut of choice) chopped

1/3 cup dried cranberries or raisins

1-2 cups pre-shredded cabbage or cole slaw mix

*can also add 1/2 cup sunflower seeds or pepitas (pumpkin seeds)


3 T olive oil

1/2 cup freshly- squeezed lemon juice

1 T fresh ginger, peeled and grated

3 T honey

pinch of salt


Add all the chopped salad ingredients to a large bowl.  Place the dressing ingredients in a jar with a lid and shake to mix.  Or, place into a bowl and whisk to combine.  Pour dressing over salad and toss.  Cover and refrigerate.  Salad is best when it has time to sit in fridge for an hour before serving.