Make Time: 10 minutes
Yields: 1 serving
2 cup - mixed greens like spinach, kale, romaine, chard etc.
½ cup - sauerkraut
¼-⅓ - avocado, sliced
1 small - Persian cucumber or 1/3 cup English cucumber
¼ cup - pumpkin seeds
dulse flakes, to taste
Dressing (Makes 4 servings):
2 tablespoons - seasoned rice wine vinegar
2 tablespoons - sesame oil or olive oil
2 tablespoons - tahini (or almond butter)
2 - lemons, juiced, or to taste (I use 2-3)
1-2 - garlic cloves
1-3 pinches - sea salt, or to taste
water to thin.
Place greens in a bowl and top with sauerkraut, avocado, cucumber and pumpkin seeds. Sprinkle with dulse flakes. Set aside.
Blend/mix the rice wine, oil, tahini/almond butter and lemon juice. Feel free to add as much lemon as you want. Add pepper to taste and salt, if needed.
If the dressing is too tart or too thick, add a little water.
Toss salad with 1-2 tablespoons of the dressing and enjoy. Add a little extra dulse flakes if desired.
Place extra dressing in a glass container, in the fridge, for future use. The dressing will stay fresh for 5 days.