I must give you a fair warning that several ingredients in this salad do need to be prepped beforehand -- like marinating the mushrooms and roasting the beets and brussel sprouts. These things do take a bit of time so it might be easier to do them the day/night before and keep the veggies in the fridge until you're ready to prepare the salad. That's what I did and it worked out great because the veggies were already cool. Feel free to use this as a guide and substitute ingredients with what you have on hand as well, I'm sure it will still turn out wonderfully.
½ bunch of kale, de-stemmed and chopped into bite size pieces
4 oz. organic spring mix
⅓ of a small head of red cabbage, chopped into bite size pieces
2 carrots, chopped or cut into thin ribbons with a vegetable peeler
½-1 cup cooked black beans
2 portobello caps, chopped and marinated in dressing for at least 1 hour, but overnight is best
Prep all your veggies. Start with the things that take the longest like roasting the beets and brussels sprouts as well as marinating the mushrooms.
To marinate the mushrooms, simply combine all ingredients for the dressing in a bowl and place mushrooms into the bowl to marinate. Stir occasionally (or shake if you're using a tupperware container) to make sure all the pieces are getting coated in the dressing.
After marinating the mushrooms, add the mushrooms and remaining dressing into a large bowl with all the rest of the salad ingredients except the roasted brussels sprouts, sunflower seeds and avocado.
Mix everything together. A large tupperware container works great for this because you can put the lid on it and shake all the ingredients to mix them up, but if you don't have one, stirring everything together in a big salad bowl with a spoon will work.
You can let the salad marinate a bit more before serving (this will help to soften the kale a bit) or you can serve immediately. To serve, place salad portion on to a plate or bowl and top with roasted brussels sprouts, avocado slices and then sprinkle on some sunflower seeds.
Left overs can be stored in the fridge for a day or two. You should be able to get at least 3 large salads out of it. You could combine any left over brussels sprouts, avocado and sunflower seeds with the salad for easier storage if you'd like. I usually keep them separate because the beets discolor everything and the sunflower seeds get a little soggy. If you're not worried about how pretty your avocado and brussels sprouts look for food photos or soggy sunflower seeds, than don't worry about keeping those items separate.
Recipe by Eating Bird Food at http://www.eatingbirdfood.com/2013/01/detox-salad/