3 cups baby salad greens
1/4 medium carrot, shredded
1/2 medium cucumber, chopped
1/2 medium red bell pepper, sliced
1/4 cup sprouts (like radish, alfalfa, or broccoli)
1/2 tomato, chopped
1/4 cup chopped jicama
1 Tbsp fresh chopped cilantro (optional)
Add 1/4 cup to a 1/3 cup Toasted Pumpkin Seeds to the salad.
Add 2 Tbsp of dressing of your choice. (My favorite is the Ginger-Sesame-Miso salad dressing)
Combine everything together in a large bowl and toss gently to blend!
|Microgreen Salad - Taking healthy food to the beach!|
Toasted Pumpkin Seeds Recipe*
2 cups raw green pumpkin seeds (without shells)
Preheat oven to 400 degrees F. Arrange pumpkin seeds in a single layer on a baking sheet. Bake for 5 to 10 minutes, stirring every 5 minutes, until very aromatic and slightly browned, being careful not to burn. Let cool before handling. Store in airtight container.
|Toasted Pumpkin Seeds|