Ingredients

Vinaigrette

• 3/4 cup extra-virgin olive oil
• 1/4 cup vinegar or fresh lemon juice and the zest of one lemon (choose any of these vinegars: balsamic, red wine, white wine, Champagne or aged sherry vinegar)
• 2 – 3 teaspoons Dijon mustard
• 1 – 2 teaspoons maple syrup or honey, to taste
• 1 small clove garlic, pressed or minced, to taste
• 1/4 teaspoon fine sea salt, to taste
• Freshly ground black pepper, to taste

Salad

• 1/2 cup purple cabbage chopped
• 1/2 red onion finely chopped
• 3 Persian cucumbers halved, quartered and chopped
• 1/2 cup cherry tomatoes: halved, quartered and chopped
• 1/2 cup fresh mint washed and finely chopped
• 1/2 cup parsley washed and finely chopped
• 1 mango: peeled, sliced and finely chopped
• 1 ripe avocado; pitted, peeled and sliced
• 1/4 cup pumpkin seeds

Try these toppings:

• 2 tablespoons of cranberries
• 2 handfuls of arugula or romaine hearts, roughly chopped
• 2 cups cooked lentils
• 1/2 cup grated parmesan or crumbled blue cheese or feta cheese
• Salmon: canned, freshly poached or pan fried
• 2 quartered hardboiled eggs, or poached or fried eggs
• Shrimp
• Steak, sliced
• 3/4 cup chopped bacon

Instructions

In a small bowl, add the zest of one lemon and the lemon juice or any of the vinegars. Then add mustard, maple syrup or honey, garlic, salt and pepper. Whisk in the oil and season to taste. Set aside.

Add the chopped cabbage, red onion, cucumbers, tomatoes, mint, parsley, mango, mango, pumpkin seeds and any of the toppings. If you’re adding eggs, put them in after tossing the salad.

Drizzle in about two thirds of the dressing and toss well until all the ingredients are coated. Add the remaining dressing just before serving.