| 18 | 15 | 561 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 0 min | 2 |
| 6 cup shredded | Red leaf lettuce (or spinach, butter lettuce, mix it up) |
| 1 cup | Arugula (or kale) |
| 1/2 avocado(s) | Avocado (peeled and diced) |
| 1 medium | Tomato (sliced) |
| 1/2 cucumber(s) | Cucumber (chopped) |
| 1 medium stalk(s) | Celery (chopped) |
| 1 medium pepper(s) | Red bell pepper (chopped) |
| 4 cup chopped | Dandelion greens (optional) |
| 1 1/2 cup shredded | Red cabbage (or low-sodium sauerkraut) |
| 1/4 cup grated | Carrots (cup, sliced with vegetable peeler) |
| 4 leaf | Basil, fresh (chopped) |
| 1 tsp hulled | Hemp seeds, shelled (optional) |
| 1 tbsp | Sunflower seeds (roasted on a baking sheet at 300 for a few minutes) |
| 1 cup | Cannellini beans, canned (rinsed) |
| 2 tbsp | Extra virgin olive oil |
| 1 tbsp | Dijon mustard (to taste) |
| 1 tsp | Black pepper |
| 1 tbsp | Apple cider vinegar (raw, unfiltered (or fresh lemon juice)) |
1. Combine all of your greens and veggies in a big salad bowl with lots of room.
2. Sprinkle with the seeds and nuts, and add extra protein, if desired. Drizzle with a healthy salad dressing and toss. Voila!
3. Your super gourmet salad is ready!
4. For the Apple Cider Vinaigrette: Whisk olive oil, vinegar, mustard, and pepper together in a bowl until creamy. If you like a sweeter dressing, add a teaspoon of raw honey.
| Meat Alternative | 0.8 |
| Vegetables | 11.4 |
