Happy Monster Salad

Prep time:  30 minutes

Cook time:  15 minutes

Makes: 4  servings

 

Equipment needed: large spoon, paring knife, straight knife, cutting board, measuring cups, measuring spoons

 

Ingredients:

 

6 cups arugula

1 avocado, chopped

6 cups mixed baby greens

8 small potatoes, boiled

2 carrots, shredded

1 1/3 cups beet, shredded

4 eggs, hardboiled

1 cup mung beans, sprouted

2 cups purple cabbage, thinly sliced

parmesan cheese, sliced into thin chips

salad dressing: Nirvana, Balsamic Vinaigrette and yogurt salad dressing

nutritional yeast, sprinkle on top

 

Instructions:

Arrange into a colorful piece of edible art and top with salad dressing.  (I love to use my Vinaigrette recipe for this.)

 

Notes:

Start sprouting the day before.

 

Dosha Modifications:

 

 

Britt B Steele

Britt B Steele, USA