Right now our fridge is packed full of leftovers from our Easter feast. In years past, I would make ham and cheese panini, or ham and beans with cornbread. But as my diet has evolved in the past 8 months, I am no longer eating grains or dairy, so I had to think a little bit about what to do with all of the hardboiled eggs and orange glazed ham that are taking up a lot of precious real estate in the bottom of my fridge. This salad is doing double duty, because it is a delicious way to pack in some veggies, and use up those leftovers.
Ingredients
2 cups of chopped kale
2 cups of chopped green cabbage
2 cups of chopped red cabbage
1 cup of shredded carrots
1/4 cup of sunflower seeds
2 slices of crumbled bacon
4 hardboiled eggs, chopped
1 cup of cubed ham
Dressing
2 tablespoons of avocado oil
Juice of one lemon
2 teaspoons of honey
pinch of red pepper flakes
1/2 teaspoon of salt and pepper
1 tablespoon of dijon mustard
Method
1. Combine ingredients of the dressing in a small jar and shake well to combine
2. Put the chopped veggies ingredients in a large bowl
3. Toss with dressing, or dress in individual bowls if you don't plan to consume it all immediately