Lunch just isn’t complete without a delicious main course that fills you up, satisfies you and keeps you craving for more. That is what I discovered one day by pulling whatever I had out of my refrigerator and creating this specific salad. After finishing your portion, you’ll want more!
Prep time: approx. 10-15 mins
2 carrots, grated
3 small beets, grated
2 teaspoons of raw sunflower seeds
2 teaspoons of raw pumpkin seeds
1 garlic clove, finely chopped
1 tablespoon of maple syrup
1 tablespoon of lemon juice
1 tablespoon of hemp oil
1 tablespoon of balsamic vinegar
Dash of nutmeg
Dash of sea salt
First, prepare the salad dressing. If you can make it ahead of time, it would be best so the flavours become absorbed by the oil. Set aside. Grate the carrots and the beets. Mix well. Add the toppings – sunflower seeds, pumpkins seeds (you can replace those with any nuts you want, including peanuts, but I recommend pecan halves). Optional: sprinkle a dash of dill, chipotle and/or smoked papikra, nutritional yeast and mustard powder.
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