Super Veggie Salad w/Sanctuary Dressing

Yesterday for lunch I threw together this salad using some dressing that my friend Willow made (thanks Willow!). The recipe can be found in Isa Moskowitz's cookbookAppetite for Reduction. It is really delicious and does a great job of brightening up a big bowl of vegetables. I copied the recipe below from the recipe card Willow so kindly included with the dressing she brought me, so if she made any alterations to the original, they are included here. Isa Moskowitz also has a fantastic blog called Post Punk Kitchen that has lots of other great recipes to peruse. I'm excited to check it out and try some more of them soon!



Super Veggie Salad w/Sanctuary Dressing 
 dressing recipe by Isa Moskowitz
For the salad (use as many vegetables as you need to provide a large-sized bowl for each serving):
red cabbage, thinly sliced
carrots, julienned or grated
red pepper, cut into cubes
celery, thinly sliced
Italian kale, cut into ribbons
avocado cubed
pumpkin seeds for topping

For the dressing:
1 12 oz box extra firm silken tofu
1 Tbs Veganaise
1/4 cup water
2 Tbs veggie broth powder or 1 not chicken bouillon cube
1/4 tsp salt
1/2 tsp pepper
1 tsp each garlic granules, onion granules, and dill
2 Tbs apple cider vinegar
1 tsp light agave syrup or sugar
Put it all in a blender and blend until creamy.

To assemble, place a few Tbs of dressing in a bowl. Put all veggies except avocado on top of dressing and mix well. Top with cubes of avocado and pumpkin seeds. Prepare to eat a delicious salad.
P.S. be sure to refrigerate any unused dressing. I don't know how long it will keep, but it didn't last long enough to find out at my house!