A Super Green Salad that celebrates whole foods - WellBeing Magazine

Ingredients

• 2 tbsp Dijon mustard
• ½ tbsp maple syrup
• 4 tbsp extra-virgin olive oil
• 1 tbsp apple-cider vinegar
• 1 small head broccoli, cut into florets
• 1 zucchini, grated
• ½ cup mung bean or mixed sprouts
• ½ cup alfalfa sprouts
• ¼ iceberg lettuce
• 1 cup rocket leaves
• ½ cup mint leaves, finely sliced
• ½ cup parsley leaves, finely sliced
• 2 tbsp toasted sunflower seeds
• 2 tbsp toasted pepitas
• Sea salt & black pepper
• 1 large avocado, peeled and sliced