This delightfully cooling salad is perfect for those days when you dream of laying in a hamock under a palm tree.
Avocado meets cilantro meets mango....our idea of paradise!
This salad is a breeze to whip up and the dressing is delicious straight from the jar! By adding sprouted grains and seeds, your body receives a wonderful dose of naturally occurring fiber. Meanwhile, the avocado brings in the healthy fats that studies show, may bring down your LDL levels (a.k.a. your bad cholesterol) and help you assimilate your essential fat soluble vitamins and minerals.
Oh and did we mention this salad is ridiculously delicious?!
We hope you enjoy this one, beautiful!
FOR THE SALAD:
1 cup uncooked grain of choice, soaked overnight at room temperature (I used red jasmine rice)
1 medium lemon, zest only
4 packed cups of leafy greens of choice (I used arugula)
2 medium handfuls of sprouts of choice (I used sunflower sprouts)
1/2 cup roasted sunflower seeds
1/4 cup pepitas (aka pumpkin seeds)
1 mango, diced (optional)
1/4 packed cup cilantro, chopped
1 handful of organic, pasture raised feta (optional)
FOR THE DRESSING:
1 ripe avocado
1/4 cup organic, pasture-raised greek yoghurt (can substitute raw milk kefir)
2 tablespoons olive oil
1/2 medium lemon, juice only
1/3 cup cilantro
unrefined celtic salt to taste
Begin by rinsing the soaked grains a few times with fresh water. Then drain and cook the grains you selected by following it's specific cooking instructions. (Usually simmer the grain in 2 cups of water and cooked covered until water is absorbed, about 15-25 minutes.)
Combine all ingredients for the dressing in a food processor or blender and bring to a smooth, even consistency.
Transfer the cooked and cooled grain in to a large bowl and mix all other ingredients in.
If you plan to save the salad, only dress the portion you will consume immediately.
Add salt to taste.