GAPS High Enzyme Salad
(from greenfood’s recipe box)
To reduce the lectins which irritate the gut, peeling and seed any veggie with seeds
Source: Nourishing Traditions
Serves 4 peopleCategories: Full GAPS
Ingredients
- 1 cup sprouted sunflower seeds, available at the The New Plate
- 4 carrots, peeled and grated
- 1 cucumber, peeled, seeded and finely chopped
- 1 red pepper, roasted, peeled, seeded and finely chopped
- 1 bunch green onions, finely chopped
- 1 ounces raw grated cheddar cheese, optional
- 3/4 cup Red Wine Vinegar Dressing
- 1 avocado sliced
- radicchio or red leaf lettuce
Directions
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Roast the red bell pepper on a skillet on top of the stove until the skin loosens.
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Peel and seed the red pepper, cucumbers, chop the green onions, and grate the cheese.
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Mix sprouted sunflower seeds, carrots, cucumber, red pepper, green onions, and cheese with dressing.
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Serve on radicchio or red leaf leaf lettuce and garnish with avocado slices.