We’re thrilled to welcome actress, vegan foodie, and #1 New York Times best-selling author Tabitha Brown to our virtual Conference on November 10th! Use the recipe below to follow along with her cooking demonstration, which will take place during the afternoon keynote session.
Autumn Rainbow Salad
Kale, stems and ribs removed, leaves chopped
Sliced or chopped yellow and orange bell peppers
Sliced or chopped purple (red) onion
Sliced or chopped cucumber
Sliced black olives
Sliced or cubed avocado
Ground black pepper
Your favorite vegan zesty Italian or balsamic salad dressing, for serving
In a large bowl, combine the mixed greens, kale, bell peppers, onion, tomato, cucumber, and black olives. Gently toss all ingredients together.
Sprinkle on the avocado, dried cranberries, and sunflower seeds. Season with a pinch of salt and some black pepper.
Drizzle on your favorite dressing to taste.