1 Servings
1 Cup Spinach
1/2 Cup, chopped Kale
1/2 Cup Chard
1/2 Cup shredded Lettuce
12 Leaf, whole Basil
1/4 Cup Mung Beans
1/2 Cup Alfalfa Sprouts
6 Mushroom Mushrooms
1 1/2 Olives Olives
1 Tbsp Pumpkin And Squash Seed Kernels
1 Tbsp Sunflower Seed Kernels
1 Tsp Sesame Seeds
1 Tbsp, ground Flaxseed
1 Kernel Brazilnuts
1/2 Tbsp Nutritional Yeast
1 Tbsp Flaxseed Oil
2 Tbsp Balsamic Vinegar
1 Tsp Mustard Seed
2 Clove Garlic
1 Dash Salt
1 Dash Pepper
Soak all nuts and seeds for 2-4 hours beforehand.
Combine leafy greens in large salad bowl and top with sprouts, sliced mushrooms, olives, and seeds.
Sprout sunflower seeds overnight.
Combine sesame seeds, flaxseed, Brazilnuts, and nutritional yeast in food processor and chop with s-blade until incorporated but still slightly chunky.
Sprinkle on salad.
Combine oil, vinegar (red wine or balsamic), mustard, garlic, salt and pepper in dressing jar and shake vigorously until well mixed.
Pour over salad.
For a creamy dressing add some of the nuts and seeds to the dressing when blending.
