<h1 class="pgc-h-arrow-right" data-track="1" > rainbow vegetable boat salad</h1>
It was an unheated dinner! This is the newest freshest, most satisfying dinner salad we know.
Let's make a healthy salad!
This recipe is simple, it only takes 10 ingredients, it only takes 15 minutes, and there is no cooking required!
Longleaf lettuce leaves have replaced the traditional taco husks as a crunchy, nutrient-rich container that is perfect for all the beauty that is coming.
We used beet hummus! But to keep these pristine, you can skip the hummus, or you can find (or make) sprouted hummus.
The next step is to add fresh vegetables of almost every color to make a nutritious and colorful filling.
Cannabis seeds are optional, but they add more protein and health benefits. Last but not least is the sauce!
You can pair it with a tahini seasoning with 4 ingredients. In terms of flavor, we prefer tahini. However, either way, you can't go wrong!
You love these vegetable boat salads! It's fresh and tasty, healthy and delicious.
This will be a delicious main course, or an appetizer for four or for four! While served alone, it can also be served with a simple vegetarian Faralier, cream roasted red pepper + tomato broth, 5 minute macadamia cheese or a sun-dried tomato chickpea burger!
<h1 class="pgc-h-arrow-right" data-track="19" > rainbow vegetable boat salad</h1>
Rainbow vegetable boat salad with fresh vegetables, hummus, bean sprouts and creamy tahini. It only takes 15 minutes to complete the production, no cooking required!
Preparation time: 15 minutes
Total time: 15 minutes
Serving Size: 3 servings
Course: Salad
Type of cuisine: Vegetarian
<h1 class="pgc-h-arrow-right" data-track="31" > raw material</h1>
<h1 class="pgc-h-arrow-right" data-track="33" > lettuce</h1>
1 head longleaf lettuce lettuce (cut into separate leaves, remove large bottom stem)
<h1 class="pgc-h-arrow-right" data-track="35" > padded</h1>
1/2 cup beet hummus or regular hummus
1 cup halved cherry tomatoes
1/2 cup alfalfa sprouts
1 cup chopped carrots
3/4 cup thinly sliced red cabbage
1 medium ripe avocado (diced)
1 Tbs. hemp seeds (optional)
<h1 class="pgc-h-arrow-right" data-track="43" > sauce</h1>
1/3 cup tahini (to keep this recipe raw, use unbasted raw tahini)
2 Tablespoons lemon juice
1 tbsp maple syrup
1 pinch of sea salt (optional)
Water (dilute)
<h1 class="pgc-h-arrow-right" data-track="49" > production instructions</h1>
If you want to make hummus, prepare it first with regular hummus or roasted beet hummus. To keep this recipe in pristine condition, use the original sprouted hummus dipping sauce.
Add tahini, lemon juice, maple syrup and salt to a small mixing bowl, stir well and prepare the seasonings. Then add 1 tablespoon (15 ml) of water at a time until a pourable seasoning is formed. Taste and adjust the flavor as needed, add more salt to maintain the overall flavor, add lemon to maintain acidity, or add maple syrup to maintain sweetness.
Place the lettuce on a plate and start adding 1-2 tablespoons (15-30 g) of hummus. Then sprinkle on top with tomatoes, sprouts, carrots, cabbage, avocados, and hemp seeds (optional).
Drizzle with tahini and set aside. Best when fresh. Keep the remaining lettuce boat in the refrigerator for up to 3 days (be sure to add lemon or lime juice to the avocado to prevent it from turning). The tahini will remain for 4-5 days.
<h1 class="pgc-h-arrow-right" data-track="54" > note</h1>
Nutritional information is a rough estimate calculated using all tahini and cannabis-free seeds.
<h1 class="pgc-h-arrow-right" data-track="56" > nutrition (1 out of 4 servings).</h1>
Serving Size: 1 serving
Calories: 314
Carbohydrates: 23.2 g
Protein: 8 g
Fat: 23.6 g
Saturated fat: 4 g
Trans fat: 0 g
Cholesterol: 0 mg
Sodium: 166 mg
Fiber: 9.3 g
Sugar 6.2 g