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sensational salads yields 4–6 servings bell pepper onion 1 teaspoon Himalayan or sea salt ½ teaspoon dulse flakes 1/8 teaspoon cayenne pepper 5 grape tomatoes, halved 3 tablespoons chopped red or yellow 2 tablespoons finely diced green or red 1 cup finely diced unpeeled cucumber PEPPER-CUCUMBER FILLING scooped-out avocado. or ½ teaspoon salt BEET AND HORSERADISH FILLING SPROUT FILLING AVOCADO “RAINBOWLS” 3. Stuff the filling mixture in each avocado half and serve. 2. Combine

yields 6–8 servings
BROCCOLI SLAW
Broccoli contains lots of beta-carotene, vitamin C, folic acid, calcium, and fiber. Cabbage,
being the king of the cancer-fighting vegetable family, together with the turnips and carrots,
gives you more good reasons to enjoy this salad anytime. This salad needs advanced
planning: prepare it 2 days ahead of time or at least 6 hours before serving.
12 ounces broccoli, shredded 1. In a large bowl, toss together the broccoli, cabbage, turnip,
yields 4 servings
1 cup shredded purple cabbage and carrots.
1 large turnip, shredded 2. In a separate bowl, combine the garlic, mayonnaise, vinegar or
AVOCADO DAIKON 2 carrots, shredded lemon juice, salt, and honey. Pour the dressing over the salad.
SALAD 1 clove fresh garlic, crushed

4 cups spinach, finely chopped (optional)
(see recipe note) 5 tablespoons Homemade Mayonnaise
1 plum tomato, diced (p. 176)
1 avocado, cubed 2 tablespoons apple cider vinegar or
¼ cup shredded daikon freshly squeezed lemon juice
2 tablespoons cold-pressed oil ½ teaspoon salt, or to taste
1 tablespoon fresh lemon juice 2 tablespoons raw honey
2 tablespoons diced red onion
or leek
½ teaspoon sea salt or SPROUT AND AVOCADO MEDLEY yields 6 servings
Bragg liquid aminos
2 avocados, cubed 1. Soak the avocados in the lemon juice for 15 minutes. Drain
In a large bowl, toss all the ingredi- Juice of 1 lemon and discard the juice.
ents together, squeezing as you mix 2 cups sunflower sprouts, 2. In a large bowl, combine the avocados, sprouts, onion, toma-
to wilt the greens and cream the cut in half toes, and oil. Serve with your favorite dressing (try the Basic
avocado. Serve immediately. 2 cups sweet pea sprouts, Dressing, Vinaigrette Dressing, or Asian Sesame Dressing on pp. 166–
chopped into ½-inch pieces 68) and sprinkle with pine nuts.
1 Vidalia onion, pearl onion,
RECIPE NOTE Kale, romaine or yellow onion, chopped
lettuce, or any other greens can RECIPE NOTE If sweet onion or pearl onion is not avail-
be substituted for the spinach. (see recipe note) able and you are using the yellow onion, sprinkle the onion
Smooth, green, and luscious, the avocado is ½ pint grape tomatoes, halved with sea salt to eliminate bitterness. Let stand for 1 hour.
a beautiful, nutritious, and satisfying food. ¼ cup olive oil Rinse and drain.
Avocados contain between 5 and 22 percent ½ cup pine nuts (optional)
of fat (depending on the variety of avocado),
which is mostly monounsaturated oleic acid,
in a form that is absolutely fresh, with a full
complement of lipase and vitamin E.
142 HEALTHY EVER AFTER combine. Adjust the seasonings to your taste. cilantro. The peanut sprouts may be soft but will harden when cooled. spread single layer onto a baking sheet. Bake for 2–2½ hours. them 3 times a day. rinse well. 3. Blend the dressing ingredients. Toss with the vegetables to 2. In a large bowl, combine the quinoa, corn, onion, pepper, and 1. Blanch the quinoa sprouts and drain the water. 4. Toss the peanut sprouts with the rest of the i

139

169).
(p. 168) or Italian-Style Dressing (p.

tuce, and lemon juice.
celery, cucumber, red pepper, let-
mushrooms and sprouts with the

for 2 minutes.

yields 6 servings

yields 4 servings

yields 1½ cups