3 cups greens
1 1/2 cups sunflower sprouts
1 summer squash, shredded
1 zucchini, shredded
1 cup gucamole with 1 tsp dried oregano added
1 red pepper, finely chopped
3 tbsp fresh basil, cut into long thin strips
3/4 cups fresh or sprouted peas
1/2 cup alfalfa or clover sprouts
1/4 cup organic dried olives
on individual plates, layer in this order:
rest of the basil
Sweet Adeline's ThoughtsBy Sweet Adeline
Great detoxifying dinner salad. Serve with sprouts.
to make the basil strips, stack several basil leaves, and starting at the long side gently roll into a tight cylander. slice with a sharp knife at an angle.
Print This Recipe (PDF)
Click the button below to download the printable PDF.