Purple Cabbage & Leafy Greens Salad

Ingredients:

1/2 head purple cabbage, chopped into bite-sized pieces

3 cups leafy greens (baby kale, spinach, arugula, butter lettuce, red or green leaf lettuce, spring mix, etc.)

1 can (15 oz) low sodium (or no salt added) white bean of your choice, drained and rinsed (chickpeas, cannellini, Great Northern)

1 granny smith apple cut into small cubes (include the skin)

1/2-3/4 cup sun dried tomatoes, ready-to-eat, oil-free, chopped into bite-sized pieces (fewer if you have a heart condition since these often contain quite a bit of salt)

1/2 avocado cut into small cubes

1/4 cup sunflower seeds

1/4 cup pumpkin seeds

1/3-1/2 cup chopped green onions

2 tablespoons sesame seeds

2-3 tablespoons balsamic vinegar (more if desired)

1/2 lemon, squeezed

Salt to taste

Pepper to taste

Optional:

• 1/2 cup chopped celery

• 1/3 cup walnuts or pecans, chopped

Directions:

Place sun dried tomato halves in a bowl and cover in boiling water to plump them up and add hydration. Set aside for 20-30 minutes and then cut into bite-sized pieces. Combine all ingredients in a salad bowl with the balsamic vinegar and squeeze of lemon. Toss and enjoy!