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sensational salads yields 6 servings yields 6–8 servings Rinse and drain. with sea salt to eliminate bitterness. Let stand for 1 hour. able and you are using the yellow onion, sprinkle the onion RECIPE NOTE If sweet onion or pearl onion is not avail- 68) and sprinkle with pine nuts. Dressing, Vinaigrette Dressing, or Asian Sesame Dressing on pp. 166– toes, and oil. Serve with your favorite dressing (try the Basic and discard the juice. lemon juice, salt, and honey. Pour the dressing over the salad. and

yields 4–6 servings
AVOCADO “RAINBOWLS”
The smooth and creamy avocado flesh will enhance the vegetable fillings in this dish. Since
avocados oxidize and spoil rather quickly once the skin is pierced, it’s best to consume these
the same day.

2–3 ripe avocados, halved lengthwise
yields 4 servings
SPROUT FILLING PEPPER-CUCUMBER FILLING
½ cup chopped alfalfa sprouts 1 cup finely diced unpeeled cucumber
ALFALFA CARROT SALAD ¼ cup minced sweet onion (such as Vidalia) 2 tablespoons finely diced green or red

Alfalfa sprouts are low in calories (1 ¼ cup mung bean sprouts onion
cup alfalfa sprouts has 10 calories), 2 tablespoons shredded purple cabbage 3 tablespoons chopped red or yellow
enhance cardiovascular health, and 2 tablespoons minced celery bell pepper
boost immunity. The celery’s high 2 tablespoons shredded carrot 5 grape tomatoes, halved
water and fiber content aid digestion.
It’s also an ideal weight-loss and 1 clove garlic, crushed 1/8 teaspoon cayenne pepper
heart-healthy vegetable with a 2 tablespoons olive oil ½ teaspoon dulse flakes
considerable amount of antioxidants. 1 teaspoon dried basil or parsley 1 teaspoon Himalayan or sea salt
1 teaspoon Bragg liquid aminos
2 cups shredded carrots
or ½ teaspoon salt
2 cups alfalfa sprouts
1 cup sliced celery BEET AND HORSERADISH FILLING
½ cup sunflower seeds ½ cup coarsely grated beets
2 tablespoons grated onion ¼ cup coarsely grated horseradish
(optional) ¼ cup coarsely grated carrot
¼ cup raisins 1 tablespoon freshly squeezed lemon juice
1 tablespoon mayonnaise or oil ¼ cup fresh chopped parsley or 1 teaspoon dried parsley
½ teaspoon sea salt, or to taste
1 tablespoon Bragg liquid aminos
In a large bowl, toss all the ingre- Pinch of salt
dients together and serve immedi- 1. Scoop out the avocado flesh, leaving ½ inch of avocado on the peel. In a medium bowl, mash the
ately.
scooped-out avocado.
2. Combine the ingredients of the desired filling. Add the mashed avocado.
3. Stuff the filling mixture in each avocado half and serve.

Sprout and Avocado Medley
134 HEALTHY EVER AFTER 143