Lately I’ve been into making lots of fresh salads, soups, and wraps. I’ve been having fun using my spiralizer to create a variety of noodle like shapes, and incorporating new veggies into my recipes. Today’s salad is a hearty, crunchy, flavorful salad that I created about a week ago. It takes a little time to prepare the veggies, but worth it. I ate the salad as is, and also enjoyed it in a wrap of swiss chard. Here’s the recipe. Enjoy!
Salad.
Ingredients:
1 cup grated jicama
1 cup thick spiralized cucumber
1 cup thin spiralized zucchini
1/2 cup thick cut spiralized red beet
1/4 cup julienned fresh basil
1/2 cup heirloom cherry tomatoes sliced in halves
1/4 cup thin sliced leeks
1/2 cup chopped fennel
1/2 cup chopped red bell pepper
1 cup fresh wild arugula
2 leaves chiffonade Dinosaur or flat kale (remove stems before cutting)
1 T hemp seeds
1 T black sesame seeds
Preparation:
Toss all ingredients in a large bowl. Set aside to make the dressing.
Dressing.
Ingredients:
1 T apple cider vinegar (ACV)
2 T extra virgin olive oil (EVOO)
1 T liquid aminos
1 T spicy brown mustard
1 T grade B organic maple syrup
Preparation:
Place ingredients in a small bowl and whisk till thoroughly combined.
Garnish:
1 to 2 cups mixed herb lettuce (Spring mix)
homegrown sprouts (as much as you want)
Salad Assembly:
Layer the mixed herb lettuce on a large serving plate. Add hearty servings of the salad mixture. Drizzle some of the dressing over top, or combine it with the salad and toss. Top salad with plenty of homegrown sprouts, and serve.
TIPS.
How to grow your own sprouts.
What you’ll need:
1 jar with mesh lid, or lid with holes (you can by sprouting jars)
3 T sprouting seeds (variety of choice)
filtered water (plenty of it)
dish rack
Directions:
Place the seeds in the jar, and pour filtered water over top so that seeds are well covered and loose. Set aside and let soak for about a day. Drain water and place fresh water back in the jar and swirl around. Drain water again. Place mesh lid on top and place upside down in dish rack, leaving the jar slightly angled. Rinse water each day for about 3 to 5 days until sprouts have grown. Drain well, and slightly dry. Place fresh sprouts in a tightly closed container and store int he refrigerator for up to a week or more. I found this video online that shows you how easy it is. Here’s the link.
Using a Spiralizer.
What you’ll need:
Here is a picture demo. Also, checkout this video demo I found online. Here’s the link.
Serving Suggestions:
Vega-Riffic Recipes 