Vegetarian Salad
Preparation time: 20 minutes Equipment: Food processor or blender for dressing
Get ingredients ready (use organic ingredients if possible)
Dressing:
(yields about 2 cups)
½ cup raw tahini
¼ cup flaxseed oil
1 tablespoon brown rice vinegar
⅓ small onion, chopped
6 fresh garlic cloves
3 tablepoons ground flaxseeds
¾ cup fresh squeezed lemon juice
2 tablespoons unfiltered apple cider vinegar
2 tablespoons yellow mustard
1 tablespoon organic raw agave nectar
1 tablespoon turmeric
½ teaspoon cumin
2 teaspoons freshly ground black pepper
Sea salt to taste
Salad:
4 large leafs of kale with stems removed, chopped into bite size pieces
1 large green chard leaf with stems removed, chopped into bite size pieces
2 cups of romaine lettuce, finely chopped
1 cup cooked kidney beans or garbanzo beans
2 thin carrots, sliced or shredded
1 cup cherry tomatoes, whole
½ small onion, diced
1 small cucumber, peeled and sliced
½ red bell pepper, chopped
2 tablespoons of raw pine nuts, sunflower seeds or pumpkin seeds
½ sliced avocado (to be added after is plated)
Freshly ground pepper
1. In a blender or food processor, combine all the dressing ingredients and puree until completely smooth adding more lemon juice mixed with half water if a more liquid consistency is desired.
2. Place all the salad ingredients in a large bowl excluding avocado. Pour about one third of a cup of dressing onto the salad gently tossing and mixing thoroughly. Serve on plates, garnish with avocado slices and add more freshly ground pepper if desired. Store dressing in a glass bottle or jar in refrigerator for up to two weeks.
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