A great salad for lunch! You can take it to work, and add the dressing right before you eat.
Ingredients
3 cup
Arugula
(baby)
1/2 cup
Basil, fresh
(sliced into strips))
1/2 cup
Blueberries
(organic)
2 tbsp chopped
Shallots
(or red onion)
1 tsp
Jalapeno pepper
(diced (optional))
1 tbsp
Pumpkin seeds (pepitas)
1 tbsp hulled
Sunflower seeds
1 cup
Navy beans
1/2 avocado(s)
Avocado
3 tbsp hulled
Hemp seeds, shelled
1/3 cup
Tahini
1/4 cup
Orange juice
(fresh squeezed)
2
Apple cider vinegar
(tbsp)
1/4 tsp
Sea Salt
(or to taste)
Water
(1-2 tbsp; optional - if needed, to thin)
Instructions
Place all salad ingredients except for the avocado and hemp seed in a bowl.*
Pour the olive oil, lemon juice, and fennel seeds, and salt over the salad, and toss well so that all of salad is coated in the dressing. Add more salt to taste, if needed.
Carefully peel away the skin of the avocado, then on a plate, pour the hemp seeds out and roll the avocado in it, until it is covered completely with hemp seeds on both sides so that you can’t see any green.
For the dressing, whisk together the tahini, orange juice, apple cider vinegar, salt, and water if needed.
