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Ingredients

  • 1⁄2 cup fresh mint leaves
  • 1 1⁄2 cup Italian parsley leaves
  • 1 cup cilantro leaves
  • 3⁄4 cup basil leaves, torn into pieces
  • 4 cups baby salad leaves
  • 3 radishes thinly sliced or a few thin slices of apple
  • 3 tablespoons sunflower seeds
  • 1 tablespoon sesame seeds
  • DRESSING:
  • 2 tablespoons extra-virgin olive oil
  • 1⁄2 lemon squeeze
  • 1⁄2 orange squeeze
  • 1 teaspoon agave nectar
  • 1 teaspoon red wine vinegar
  • 1⁄4 teaspoon salt
  • cracked pepper

Assembly:

1. Toast seeds separately in a dry frying pan over low heat, keeping a constant watch until just golden. Remove from heat and use for garnish.

2. Shake dressing ingredients in a screw top jar until smooth.

3. Toss together, add seeds and serve immediately.

All recipes provided by: AlmostVeganCookingSchool.com