jules’ salad of abundance

The ideal meal-sized salad—overflowing with dark leafy greens and garden-fresh veggies, loaded with sprouts, and drizzled with a hearty dressing—is as filling as it is nutritious. Use this recipe as a guide, and get creative. Have fun and represent a rainbow of colors for maximum nutrient density.

Yield 2 servings
Prep Time 15 minutes, plus overnight soak
Cook Time None
CLEANSE

4 cups spring greens

1 cup alfalfa sprouts

½ cup sliced radishes

1 cucumber, chopped

½ cup finely shredded red cabbage

1 avocado, sliced

For the dressing

½ cup raw sunflower seeds, soaked overnight and drained

1 clove garlic

1 tbsp lemon zest

¾ cups filtered water

1 tbsp coconut aminos

¾ cup olive oil

2 tbsp freshly squeezed lemon juice

Himalayan pink salt and freshly ground black pepper, to taste

1   To make the dressing, in a high-speed blender, combine the sunflower seeds, garlic, lemon zest, filtered water, coconut aminos, oil, and lemon juice. Blend until smooth. Taste and season with salt and pepper.

2   To assemble the salad, in a large bowl, combine the spring greens, sprouts, radishes, cucumber, cabbage, and avocado. Toss with desired amount of dressing, and serve. Leftover dressing can be refrigerated in an airtight glass jar for up to 1 week.

variation

Toss in your favorite protein! Walnuts, chickpeas, salmon, or chicken are all great options.

jules’ salad of abundance