The Source Aware Salad From ‘Health Nut’

Directions

1. Make the Source Family dressing: In a bowl, combine the juice of 1 lemon, 3 tablespoons fresh dill, 3 tablespoons fresh chives, 1 tablespoon whole-grain mustard, 2 tablespoons white wine vinegar, ¼ teaspoon onion powder, ¼ teaspoon garlic powder, ¼ cup (60 ml) olive oil, and salt and pepper to taste, and whisk to combine, or add to a jar with a tight-fitting lid and shake. Make sure to taste for seasoning. Store any leftover dressing in an airtight container in the fridge for up to 1 week.
2. Prep the salad: While you could just make one big salad, I like to make individual servings and build each bowl up as I go. Start with chopping 1 head romaine to create the base, and put half in each of your two serving bowls. Then use a mandoline or box grater to very thinly shave half a head of red cabbage and bunch it together in a small pile on top of the romaine in each bowl. Since I have my mandoline out, I use it to thinly slice 3 stalks celery, then I add that evenly around the bowls. Next halve 1 pint (290 grams) cherry tomatoes and group the halves together on top of each salad.
3. Slice 1 avocado and fan the slices on one side of each bowl. Slice half an English cucumber into half-moons and gather those together on top of the lettuce in each salad. Peel 4 carrots and grate on the large holes of a box grater, and keep building by adding a pile of carrots to each salad. Always save the beets for last unless you want everything to be pink. (Wear gloves if you don’t want pink hands.) Peel 2 beets and grate with the box grater and arrange in small piles next to the carrots.
4. Assemble and serve: Place half of the sprouts in the center of each bowl. Drizzle with a generous amount of the dressing and sprinkle with ¼ cup (35 grams) sunflower seeds and ¼ cup (35 grams) pine nuts, dividing them evenly between the salad bowls.