I had only been juicing them or cutting them up and throwing them in a salad. But a couple days ago I decided to get creative with all my yummy micro greens and what was created in my kitchen was amazing deliciousness! I just started throwing stuff together and before I knew it I had this salad:
In order to give you the recipe I actually had to remake the salad and measure everything out since I just started throwing stuff together like a mad scientist except Frankenstein didn't come out of my kitchen instead a very happy husband came out with several helpings of salad! Here is the recipe hope you enjoy!
Ingredients for salad
- 2 smallish zucchini (grated)
- 10 oz of micro greens (I used several: sunflower, mung bean shoots and sweat pea shoots)
- 3 carrots (grated)
- 1/2 purple onion (diced)
- 1 red bell pepper (diced)
- 2 avocados (diced)
Ingredients for the Dressing
- 1/2 cup tahini
- 4 T coconut oil or olive oil
- 4 t Homemade Taco Seasoning
- 1 bundle of cilantro (chopped)
- 2 T Water (optional depending on thickness of dressing)
Directions:
- Chop and grate all the veggies for the salad and toss in a big bowl.
- Take all the ingredients for the dressing and put in a food processor or blender and mix till everything is nicely mixed. The dressing should be pretty thick, this isn't a watery dressing (think of a thick ranch) However, if it seems way to thick (just depends on the tahini) add a couple T of water.
- Once it is all mixed in a little food processor or blender pour over the salad and toss till it spreads all over everything
- My favorite part of the directions EAT and enjoy!
Hope you all love this salad as much as I do!
Jenny, this sounds fantastic! And, I want to thank you for the Bountiful Sprout shout out. See you Wednesday.
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