Saturday, September 13, 2014

Green Salad With Leeks And Sprouted Chickpeas

If you asked me, I never made the same salad twice! I might have used the same ingredients but always came up with something new. This is what makes salads so exciting. And what is even more wonderful, people who do not normally eat raw foods would eat a nice salad from time to time.

I used leeks in this recipe.  Leeks are incredibly healthy and good for you. Like garlic and onion, they are members of the allium family. They contain unique combination of vitamins - especially vitamin K and folate; minerals - especially manganese;  flavonoids; and sulfur-containing compounds. They are support you cardiovascular health, help reduce chronic low-level inflammation, help balance blood sugar and offer protection against certain cancers including cancer of the colon.


Ingredients:
  • 1 Romain lettuce
  • 1 cup sprouted chickpeas (sprouting instructions here)
  • 2-3 leeks, sliced
  • 1 small zucchini, peeled and chopped
  • 2 spring onions, sliced
  • 3 Tbsp chopped dill
  • 1/2 cup virgin olive oil
  • 3 Tbsp raw cashew nut butter 
  • juice of 1/2 lemon
  • 1/3 tsp Celtic salt
  • freshly ground black pepper to taste

Method:
  • Roughly chop Romain lettuce and toss it into a bowl. Add chickpeas, leeks, spring onions and dill. Mix gently.
  • In a small bowl whisk the dressing. Adjust ingredients to your personal taste.
  • Pour dressing over the salad and mix well.
  • Serve right away and enjoy in good company!
Tip: I used chopped zucchini in this recipe but you can replace it with cucumber, jicama or kohlrabi.

In radiant health - passionately raw - Dominique

   

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