This is a delicious main dish salad that can be thrown together in minutes and is so good for you too. The cilantro and parsley are both heavy metal detoxifiers which aid in removing mercury, lead, cadmium, aluminum and other heavy metals that are found in our everyday environment.
This is a great salad to eat when you want to lighten things up. There are no isolated oils, only the fat from the seeds and the avocado, which make it much easier to digest and less processed. For a nice change, add warmed leftover quinoa or brown rice if you have it on hand.
1 1/2 cups cilantro (large handful)
1 1/2 cups parsley (large handful)
1 1/2 cups romaine hearts (large handful)
1 to 1-1/2 cups sunflower or buckwheat sprouts (chopped)
2 green onions, chopped finely juice of
1/2 lemon, juiced
1 to 2 tsp umeboshi vinegar (note this vinegar is salty so don’t be tempted to use too much) or use apple cider vinegar instead
1 avocado, pitted and chopped
1 tbsp kelp flakes or dulse flakes
a few drops of stevia to sweeten (or add honey or maple syrup)
1/2 to 1 cup cherry tomatoes, chopped (or replace with red pepper)
1/2 to 1 cup chickpeas
2 tbsp of raw or toasted pumpkin seeds
Mix all ingredients together except tomatoes, chickpeas and almonds or pumpkin seeds if using. Massage avocado into the greens with your hands, distributing as evenly as possible. Add tomatoes or peppers and lightly distribute with a fork. Sprinkle chickpeas and pumpkin seeds on top. Enjoy.
Copyright © Cathy Russell
- 1½ cups cilantro (large handful)
- 1½ cups parsley (large handful)
- 1½ cups romaine hearts (large handful)
- 1 to 1-1/2 cups sunflower or buckwheat sprouts (chopped)
- 2 green onions, chopped finely juice of
- ½ lemon, juiced
- 1 to 2 tsp umeboshi vinegar (note this vinegar is salty so don’t be tempted to use too much) or use apple cider vinegar instead
- 1 avocado, pitted and chopped
- 1 tbsp kelp flakes or dulse flakes
- a few drops of stevia to sweeten (or add honey or maple syrup)
- ½ to 1 cup cherry tomatoes, chopped (or replace with red pepper)
- ½ to 1 cup chickpeas
- 2 tbsp of raw or toasted pumpkin seeds
- Mix all ingredients together except tomatoes, chickpeas and almonds or pumpkin seeds if using.
- Massage avocado into the greens with your hands, distributing as evenly as possible.
- Add tomatoes or peppers and lightly distribute with a fork.
- Sprinkle chickpeas and pumpkin seeds on top.
- Enjoy.
Heidi says
I made this salad tonight with my husband and two boys (9yrs & 6yrs). It’s been awhile since they have helped much in the kitchen and I have wanted to get them cooking again. This was great because they love chopping! And my little guy enjoyed tossing the salad, over, and over, and over… 🙂 we eat lots of salads so they are used to raw veg, but this was new with parsley and kelp etc. They ate every last bite. Thanks Cathy for a great recipe which turned into a really nice evening.
Cathy says
Good one Heidi, you are an excellent mom!!