NUTRIBULLET Original - Page 54

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Sprout and About (serves 4)
• 1 shallot, peeled and thinly sliced
• 1 small fennel bulb, thinly sliced
• 1 1/2 tsp raw agave nectar, or raw honey
• 4 tbs apple cider vinegar
• 1 tsp ground mustard seed
• 3 tbs olive oil
• Salt and pepper to taste
• 1 pint of cherry or grape tomatoes, halved
• 2 cups lentil sprouts
• 2 cups alfalfa sprouts
• 3/4 pound baby spinach or mâche
Preparation:
1
Soak shallot in ice water for 30 minutes.
2
Add vinegar, ground mustard, agave, and olive oil to Short Cup and extract
until smooth.
3
Dry shallot and toss with tomatoes, fennel, sprouts, and spinach/mâche.
4
Pour dressing over, toss, and top with salt and fresh ground pepper.
5
Enjoy!
Tomacavo-Basil Layered Salad
Salad:
• 1/2 beefsteak tomato
• 1/2 avocado
• 8-12 large fresh basil leaves
Dressing:
• 1 tbs hummus (pg 79)
• 2 tbs balsamic vinegar
Preparation:
1
Slice tomato into ¼-inch thick slices.
2
Slice avocado into ¼-inch thick slices.
3
Tear off, rinse and dry basil.
4
Layer tomato, basil, and avocado to make a striped presentation.
5
Add hummus and vinegar to the Short Cup and extract until smooth.
6
Pour over salad just before serving.
Preparation:
• Serve the salad over a bed of fresh arugula for extra greens.
• Substitute cilantro for basil and red wine vinegar for balsamic for a different
flavor combination.
(MOSTLY) RAWLICIOUS
SIDE SALADS