Serves 4
6 stalks bok choy (about 1/2 head), thinly sliced
1/2 small red onion, thinly sliced
1 apple, sliced
1/2 cup sunflower seeds
Dressing:
1 tsp. dijon mustard
2 Tbsp. apple cider vinegar (or lemon juice)
1/4 cup olive oil
1 dropperful liquid stevia (or to taste)
salt and pepper to taste
Combine all dressing ingredients, whisk well and set aside.
Chop all salad ingredients, leaving the apple until last. Mix in a salad bowl. Toss salad with half the dressing (adding more if desired). Eat immediately or chill for up to one hour. Slice apple and add just before eating to prevent browning.