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Green Rainbow

What you need: 

Raw Salad: 
1/2 c. thinly sliced celery root
1/2 c. thinly sliced fennel
1/2 c. ribboned sliced rapini
1/2 c. finely chopped broccolini
1/2 c. thinly sliced kohlrabi
1 c. thinly sliced red or green comice pear
1 c. sliced scallions
1/2 c. cut sugar snap peas
2 large chunked cut avocado
1/2 c. grated carrot
1/2 c. thinly sliced leek
1/2 c. thinly sliced red pepper
1/2 c. thinly sliced red onion

Lemon Vinaigrette:
4 T. freshly squeezed lemon juice
1/2 c. fresh basil (leaves only)
1/2 c. fresh cilantro (leaves and stems)
2 large garlic cloves
1/4 c. walnut oil
1/4 c. almond milk
1 T. agave nectar
1/2  t. fresh thyme
2 T. stone-ground mustard
1 t. sea salt
1 T. black pepper
1/8 t. cayenne pepper
Put all ingredients into blender until thick and creamy.

Cranberry Tahini Tidbit:
Sliced 1" thick and toasted baguette round
tahini spread (1 c. toasted white sesame seeds (put sesame seeds in spice grinder to pulverize first then add: 2 T. almond or soy milk blended until thick and creamy. chilled)
fresh cranberry sauce (4 c. fresh whole cranberries + 3 T. beet sugar cooked (covered) on low heat for ten minutes. turn off heat. lightly stir and cool completely. refrigerate until thoroughly chilled).

What you do: 


Wash thoroughly all ingredients above. Combine all ingredients in large bowl.  
Pour Lemon Vinaigrette over raw salad. mix lightly. Serve with cranberry tidbit.

Recipe Category: 


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