Greens Glorious Greens

Amongst all my thinking about Easter (see previous post) I DID try out some delicious new raw recipes. Yup, you guessed it, I'm about to share them with you!

I have discovered the world's best salad! (see picture at the top). It's so good I could eat it every day. There is so much darn goodness crammed into this mix your body will be thanking you as your cells sing Zip-A-De-Doo-Da.

It's called SUDO- BURMESE SALAD (don't know why - kinda weird name). I have adapted the recipe found on The Sunny Raw Kitchen blogspot.

Sudo-Burmese Salad

Dressing
1 tbsp raw almond butter
1 tbsp nama shoyu
1 tbsp apple cider vinegar
1 tea. water
1 clove garlic, minced
1/4 inch ginger, peeled and minced
1 tablespoon agave syrup (or to taste)

Salad:
1/4 cup sunflower sprouts
1/4 cup sprouted mung beans
1/4 cup finely chopped baby spinach
1/4 cilantro, roughly chopped
1/4 cup of green onions, thinly sliced
1 portobello mushroom, sliced thinly
1/4 cup matchstick chopped zucchini
1 whole avocado, diced

Procedure:
Combine all wet ingredients for dressing into bowl and stir vigorously to incorporate the almond butter.

Combine all greens, zucchini, and mushrooms in large bowl. Toss with hands. Toss the marinade with the greens. Carefully mix in avocado cubes.

Enjoy!

I liked it so much I tried a couple of variations that were suggested by Sunny Raw Kitchen. The first was adding diced tomatoes and the second was serving it on top of zucchini "noodles". Yes, noodles made from zucchini! You can make angel hair "pasta" with a vegetable spiralizer. These manual machines are available from Alive Organics, Bayswater for about $66. Way cool!!

I must admit that I like the salad better without the tomatoes and with the zucchini matchsticks stirred INTO the salad ( see picture at the top). The matchsticks can be made by thinly slicing your zucchini by hand or with a Mandoline, which you can purchase from kitchen outlet stores, then slicing fettucini-style.