Receipies

Publisher: ZZZ Unknown

Page 21

SALADS
Bitter Greens, Mung Sprouts, Avocado, and
Orange Salad Source: http://www.ayurbalance.com.
1 cup baby spinach leaves 1 cup mixed bitter greens (arugula, dandelion, watercress etc.) 1 cup fresh Mung sprouts, cut in half 1 cup orange sections, deseeded 1/2 cup diced avocado 1 Tbsp soaked walnut bits, soaked for 15 minutes in warm water 2 Tbsp extra-virgin olive oil 1 Tbsp lemon juice 1 tsp lemon zest Rock salt to taste Fresh cracked black pepper to taste 1 Tbsp tahini 1/2 tsp minced fresh ginger
Heat one Tbsp of the oil in a skillet. Toss in the spinach leaves and Mung sprouts, and stir briefly to wilt the spinach leaves. Remove to a bowl and cool. Add the mixed bitter greens, orange, and avocado. In another bowl, briskly whisk together the
lemon juice, the rest of the olive oil, lemon zest, salt, pepper, ginger, and tahini. Pour the dressing over the salad and toss to coat. Garnish with the chopped walnuts and serve immediately.
Note: If using garlic, add to the oil in the skillet before you add the spinach. About 1/2 tsp
minced garlic would be plenty.
Jicama Orange Salad By CD Kitchen, http://www.cdkitchen.com/ Serves 4
2 cups peeled jicama, cut into 1/2-inch dice 2 seedless oranges, peeled and cut into sections 2 Tbsp freshly squeezed orange juice 1/4 cup finely chopped red onion 3 Tbsp finely chopped red bell pepper 3 Tbsp chopped fresh cilantro 1/2 tsp salt
Freshly ground pepper Combine all ingredients in a bowl and toss until thoroughly blended. This can be made a day
ahead and stored in the refrigerator in an airtight container.
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