This nutritious blend of sprouts, greens and red peppers includes a hand-mixed lemon garlic dressing to drizzle on top. With so many intermixing flavors and textures, every forkful is guaranteed to be a unique taste sensation.
3 tbsp. flaxseed oil
1 lemon, juiced
1 tbsp. chopped red onion
1 tsp. Bragg’s liquid aminos
2 cloves garlic, chopped
Pinch ground celery seeds
1/2 tsp. cumin seeds
Parsley or cilantro, chopped
1 large red bell pepper, julienned
6 cups assorted edible greens, washed and torn into bite-size pieces
Assorted sprouts such as sunflower, pea and clover
In a small bowl, combine the oil, lemon juice, onion, liquid aminos, garlic, celery seeds, cumin seeds and parsley or cilantro. Mix with a wire whisk or a fork until the dressing becomes thick.
In individual salad bowls, combine the red pepper, greens and sprouts. Top with dressing. Enjoy!
Recipes courtesy of Zainab Fisher, a professional chef specializing in raw vegan cuisine. She was formerly the chef at the Raw Kitchen, a guest chef for Fox 29 WFLX and PBS, and chef for the CBS Health and Wellness Experience.
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