Here's a tasty, high-protein and nutrient-dense raw vegan salad recipe featuring sprouted lentils, avocado chunks, cucumber, cherry tomatoes and parsley and topped with a tasty raw almond butter dressing.
1 tsp raw almond butter (remember that U.S. produced almonds are typically heat-treated)
1 tsp ground flax seeds
2 cloves fresh garlic
1 tsp chopped fresh ginger
1 tsp nama shoyu
Sea salt, black pepper and chili pepper to taste
1 cup lentil sprouts
½ cup chopped parsley
1 tsp finely chopped spring onion
½ avocado cut into squares
1/4 cup cherry tomatos cut in half
¼ cup cubed cucumber
Sprout lentils for 2-3 day until tails are present.
Put dressing ingredients into blender and blend until smooth.
Prepare and place salad ingredients into a serving bowl.
Pour dressing over salad ingredients.
Serve with dehydrated flax crackers, Essene rye bread or celery sticks.
If you liked this recipe, please visit Raw From The Garden’s website at www.RawFromTheGarden.com for more!
Update: Raw From The Garden's featured living food chef and recipe book author Alice Dee will be teaching a series of delicious weekend retreat workshops this coming summer and fall on using the "Raw Vegan Cuisine for Healing and Weight Loss" at beautiful Spirit Lake Hermitage in Northern California. Click here for more details and the event dates.