Killer Carrot-Ginger Superfood Salad

If you're new the internet you'll know that it has a peculiar habit of falling apart as time goes on.  There's a bizarre kind of kill or be killed entropy to the web that causes many websites to fall off the internet, and others to live on forever( do yourself a favor and go relive the awesomeness of that old website). In this edition I'm perserving for posterity a recipe that I found on a tumblr blog. The original website the recipe came from and the original tumblr that posted it have all gone dark. To make it easier to find when I want to make it later I'm posting it here on my bloggy blog. I claim no credit for photos or recipe. I'm linking via the wayback machine and to the tumblr I found to give as much credit to where I found it as I can.

So credit to Chompandthrive.com for photos.

Ingredients:

Dressing:

1.5 cups of carrots, peeled and roughly chopped (about 3 large carrots)

1.5 cups of water

1/3 peeled and chopped ginger

1 clove of garlic

1 teaspoon of apple cider vinegar

1.5 tablespoons of honey

juice from 1 medium lemon

1 cup of olive oil

Salad:

2 heads of broccoli, chopped

3 ounces of shiitake mushrooms

1/2 teaspoon of garlic powder

1/2 teaspoon of salt

1/2 teaspoon of pepper

6 cups of red organic kale

5 cups of shredded red cabbage

2 cups of edamame

2 medium avocados

1 pint of blueberries ( 2 of the smallest boxes)

1 cup of pepitas (pumpkin seeds without the shell)

Directions: 

Killer Carrot-Ginger Dressing:

Add the water and carrot to a saucepan and boil for 7-10 minutes, or until the carrot is able to be pierced with a fork. Remove from heat and let cool, about 10 minutes. Reserve all of the cooking liquid and add it to a food processor with the carrots, chopped ginger, garlic, apple cider vinegar, honey, and juice from 1 lemon. Blend until contents are smooth. Drizzle in the olive oil last until an emulsion forms.

Superfood Salad:

On low heat, in a saute pan, add the shiitake mushrooms and chopped broccoli pieces. Season with garlic powder, salt, and pepper, and drizzle with olive oil. Cook over low heat (2 out of 10) for about 10 minutes, just until the vegetables are no longer raw. Set aside. Chop the organic red kale and add it to a bowl. Layer on the shredded red cabbage, broccoli and shiitakes mushrooms, edamame, avocados, blueberries, and pepitas. Top with the carrot-ginger dressing and serve.