Raw Garden Salad
Preparation
20 mins
Cook
0
Serves
4
For the Salad:
-
2 stalks celery, sliced
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1/2 bell pepper & seeds, chopped
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1/2 cucumber, sliced
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2 carrots, grated
-
1 turnip, grated
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1 cup green cabbage, chopped
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1/2 cup alfalfa or sunflower sprouts
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2 green onions, chopped
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1/2 cup red cabbage, chopped
-
3 medium tomatoes, diced
-
1 ripe avocado
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Bragg apple cider vinaigrette, to taste
-
Lettuce of choice, for serving
For the ACV Dressing:
-
1 tablespoon Dijon mustard
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1 tablespoon Bragg liquid aminos
-
1 tablespoon lemon juice
-
2 garlic cloves, minced
-
1/4 teaspoon paprika
-
1/4 teaspoon salt
-
1/4 teaspoon black pepper
-
1/4 cup Bragg apple cider vinegar
-
1/4 cup Bragg nutritional yeast
-
1/4 cup Bragg olive oil
In this recipe:
- In a small bowl, whisk together Dijon mustard, lemon juice, paprika, salt and pepper until combined
- Whisk in ACV, followed by nutritional yeast until combined
- Add olive oil and whisk until glossy and the consistency of a thick dressing. Set aside.
- Toss all ingredients for salad except tomatoes and avocado with your dressing to taste
- Serve on a bed of romaine, butter lettuce or leaf lettuce with tomato and avocado on the side for topping
