For the bowl (feel free to swap or add any ingredients. It can be your personal masterpiece. This is a great way to get some raw veggies in your diet and use up veggies so that they don’t go to waste. This makes for a beautiful, colorful and interesting presentation and it tastes amazing.
Salad:
Chopped lettuce and kale on the bottom (from my container garden)
Cooked organic chicken
Cooked quinoa
Sliced organic bell pepper
Sliced cucumber
Sprouts (home grown with a sprouting lid)
Black olives
Sliced green onions
Asian Vinaigrette:
1/4 cup olive oil
2 teaspoons sesame oil
1 tablespoon apple cider vinegar
Juice of 1 lime
2 tablespoons coconut aminos (or organic Tamari or fish sauce)
1/4 teaspoon salt
Pinch of black pepper
Optional- 1/4 – 1/2 teaspoon chili paste (I used sambal olek)
Place everything in a bowl and drizzle with vinaigrette.
Published by