This is a salad I serve company for breakfast. Die-hard S.A.D. (Standard American Diet) folks are tortured by it. The portions of each vegetable is a guide only. I make it different every time.
- 1 cucumber, medium to large, thinly sliced
- 1 medium to large tomato, cut up
- 1 avocado, chunked
- 1 small sweet onion, thinly sliced
- 1 or 2 stalks of celery, chopped
- 1 small green bell pepper (can use several colors of bell peppers), thinly sliced
- red radish (1 large or two small), thinly sliced
- green and/or red cabbage (about 1 cup), thinly sliced
- 1 or 2 cups fresh mung bean sprouts
- 1 carrot, shaved thinly
- raw sunflower or pumpkin seeds, 1/8 cup or a tablespoon or two (optional)
- 1 or 2 cloves of fresh garlic, grated
- 1 lemon, juiced
- Spices. For breakfast I like Spice Hunters Greek spices.
- Sodium of choice. I mix a good quality sea salt and Bragg amino's
- Extra virgin olive oil
Put the cucumbers, onion, tomato and avocado in a large bowl, add the lemon juice, sodium, spices, garlic and olive oil and mix well. If the avocado breaks up, that is okay. In the end a ripe avocado will form as part of a creamy dressing. Add the rest of the vegetables except the mung bean sprouts and mix well. Last, add the mung bean sprouts and mix well. If necessary add more olive oil, sodium and spices.
I used to take this salad to work, putting it in the refrigerator once at work. People would beg me to make this salad for them once they tasted it.
Option: Make the salad without the mung beans if they are not available. Don’t do like me and forget and leave the mung beans in the salad spinner.