Avocado & Sprouts Salad
Avocados are the centerpiece of this romaine lettuce based salad. Other special colorful attractions include red bell peppers, purple cabbage, dulse sea vegetables, carrots topped with highly nutritious sprouts like sunflower, broccoli or alfalfa.
1 cup avocado, cubed
1 head romaine lettuce chopped into 1 inch strips (other lettuces fine too)
1 cup green or purple cabbage thinly sliced, or mixed greens (optional)
½ cup grated carrots
½ cup chopped red bell pepper or halved golden cherry tomatoes
1 cup sprouts (sunflower, buckwheat, mung bean, adzuki or lentil)
1 tablespoon kelp flakes ( dulse or nori flakes good too)
- Toss ¾ cup sprouts and all other ingredients including a few sea vegetable flakes.
- Sprinkle remaining sprouts and sea vegetable flakes on top.
- Add red pepper tahini dressing (page 207) or dressing of your choice.
- Keep one salad green, a couple of root vegetables, a couple of regular vegetables like
- cucumber or zucchini, and some sprouts always available in the refrigerator. You can
- have almost instant salads any time.
Cabbage originally came to Europe from Asia around 600 BC. There are two main types of basic cabbage, green and purple. Jacques Cartier, French navigator, brought the cabbage to the US around 1530. Cabbage conveniently takes only three months to grow. One acre of cabbage yields more edible vegetables than almost any other plant.