| 12 | 8 | 449 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 6 min | 2 min | 4 |
| 1 head | Lettuce, romaine (Chopped) |
| 1 medium shallot(s) | Shallots (thinly sliced) |
| 1/2 cup cubes | Avocado |
| 1/2 cup chopped | Red bell pepper |
| 1 cup hulled | Sunflower seeds (Raw) |
| 1 cup sliced | Carrots |
| 1/2 cup | Cherry Tomatoes (Halved) |
| 5 leaf | Mint, fresh (Minced) |
| 1 slice | Bread, sprouted, whole grain, Ezekiel 4:9 (Or gluten-free bread) |
| 1 tsp | Coconut oil |
| 1 pinch | Sea Salt (To taste) |
| 1 cup | Chickpeas, canned, drained |
1. Mix all of the salad ingredients in a large bowl except for the bread, coconut oil and sea salt
2. Toast the bread and spread the coconut oil and a dash of sea salt to taste
3. Cut into crouton sized squares and sprinkle on top of the salad
4. Whisk together all of the dressing ingredients and pour on top of the salad. Optional: ½ c of cooked high quality protein)
5. Toss with your hands to reconnect with the beautiful energy in the food before using it to feed your body
and mind!
| Grain | 0.2 |
| Meat Alternative | 1.6 |
| Vegetables | 4.6 |
