
Salad:
- 8 cups mixed greens or roughly chopped kale (I mixed both)
- 1/4 cup raw sauerkraut or other raw, fermented vegetables of your choice
- 3-4 medium radishes (thinly sliced)
- 1/4 cup raw (sprouted, if possible) pumpkin seeds
- 1 medium ripe avocado (thinly sliced)
- Shredded beets
- Shredded carrots
- Handful of chopped parsley
- Handful of chopped cilantro
Dressing:
- 1/4 cup tahini
- 1 Tbsp. grainy mustard (Dijon works great, too!)
- 2 Tbsp extra virgin olive oil
- 2 medium lemons, juiced
- 1 healthy pinch each of sea salt and black pepper
- Add the greens to a large serving bowl and top with beets, radishes, sunflower seeds, parsley, and avocado.
- Next, whisk all of the salad dressing ingredients together in a small bowl. Season with salt and pepper, and toss with the salad.
- Best when fresh, though leftovers keep (undressed) up to 3 days in the refrigerator.
 
								 
 Choose How You'll Watch Cellular Healing TV Live Every Friday at 10 AM (EST)
  Choose How You'll Watch Cellular Healing TV Live Every Friday at 10 AM (EST) 
 Almond Flour Crust:
Almond Flour Crust:
