Date & Cabbage & Arugula Salad – Eden Eats

Ingredients

• half head of cabbage- can be either green or red- remove core and shred using a knife
• 2 cups baby arugula- lightly packed
• 1/2 cup toasted salted sunflower seeds- if you only have raw- dry roast in a skillet for 5-10 minutes until lightly golden, and then season with a pinch of salt.
• 1/3 cup medjool dates- pitted and roughly chopped (you can also sub with raisins, currants or chopped apricots)
• 1/2 cup parsley leaves- simply torn
• 1 lemon, zested and juiced
• 1 tablespoon red wine vinegar
• 1/2 cup extra virgin olive oil
• 1/2 garlic clove- grated- optional
• 1 tsp kosher or sea salt