1/4cupoilI use avocado, can use extra-virgin olive oil
Salt and pepper to taste
Roughly chop all the veggies into bite-size pieces. This can be a fast process, let the food processor do most of the work for you!
Place each veggie into the food processor and pulse until you have chopped the veggies, fine and crumbly. Do this in batches. Finely chop the parsley as well.
Add the veggies into a big bowl, then add the almonds, sunflower seeds, and dried cranberries.
In a separate jar combine the garlic, ginger, lemon juice, dijon mustard, honey, extra virgin olive oil, salt, and pepper. Put the lid on and shake, or mix in a bowl and whisk until combined.
Drizzle the dressing over the salad and toss everything together, or store separately if want the salad to last all week. It will last 2-3 days in the refrigerator with dressing added, 4-6 days in the refrigerator without. Ours has always lasted at least 6 days.