Spring is here, and that means the start of fresh veggie season! Yay! We love going to our local farmer’s market and seeing all the delicious fresh produce available.
And what better way to use that fresh bounty of seasonal vegetables than to make a big, beautiful, meal-sized salad?
Here at the Conscious Cleanse, meal-sized salads are not your average skimpy side salad, but a salad big and bountiful enough to leave you feeling full and satisfied. This salad is filled with fresh greens, colorful veggies, sprouts, a creamy salad dressing, and your favorite plant or animal protein. It truly looks and tastes like the definition of abundance!
What’s your favorite spring salad ingredient? If you try this recipe, tag us on Facebook or Instagram, we LOVE seeing how our readers make our recipes their own.
With love and spring abundance,
Jo and Jules
Sunflower Vinaigrette
Ingredients:
- ½ cup raw sunflower seeds, soaked overnight
- 1 clove of garlic, peeled
- 1 TB. lemon zest
- ¾ cups of filtered water
- 1 TB coconut aminos
- ¾ cup olive oil
- 2 TB. fresh lemon juice
- Himalayan sea salt and pepper to taste
Instructions:
In a high speed blender, combine drained sunflower seeds, garlic, lemon zest, filtered water, coconut aminos, olive oil, lemon juice and sea salt.
Salad of Abundance (Meal sized salad)
Yield: 2 salads
Ingredients:
- 4 cups of fresh spring greens
- 1 cup alfalfa or your favorite sprouts
- ½ cup of radishes, sliced
- 1 cucumber, chopped
- ½ cup of red cabbage, shredded
- 1 avocado, sliced
Instructions:
In a large bowl, combine spring greens, sprouts, radishes, cucumber, cabbage and avocado. Toss with Sunflower Vinaigrette and serve.
Variation: Toss in your favorite protein (walnuts, garbanzo beans, salmon, or chicken).
