(Yields: 1 plate, Serving: 2, Prep time: 15 mins, Cook time: 5 mins (almonds))
- 1/2 cucumber
- 1/2 zucchini
- 1/2 avocado
- 1 small carrot
- 1 1/2 Roma tomatoes
- 1/8 beet
- 1 tablespoon chopped roasted almonds
- 1 cup purple lettuce
- 1/4 green apple
- 1 clove garlic, minced
- 2 tablespoons lime juice
- 1 tablespoon extra virgin olive oil
- 1/4 teaspoon ginger powder
- 1 teaspoon maple syrup
- 2-3 sprinkles sea salt
- 2 sprinkles pepper
Check out most of the ingredients:
If the almonds are raw, simply put them on a frying pan on medium high for 5-7 minutes.
Dice the cucumber, zucchini, avocado, tomatoes and beet.
Use a julienne peeler to shred the carrots. Add all the veggies, including the lettuce into a bowl.
(Leave the apple for last)
In a separate bowl, mix all the ingredients for the dressing. Be sure to mince the garlic. Stir well.
Chop the green apple and add it to the mix.
Pour the dressing over it.
Stir well and serve.