RAINBOW RADISH SPROUT SALAD WITH MARINATED SHIITAKES AND PUMPKIN SEED PESTO

Recipe by Ellen Fisher

This recipe is vegan

Ingredients:

4-5 shiitake mushrooms, sliced

1 tbsp pure maple syrup + 1 tbsp coconut aminos

1/2 a head of lettuce, chopped

1 small radish, thinly sliced

1 zucchini, peeled and grated

1 large handful of sunflower sprouts

1 large handful of clover sprouts

For the pumpkin seed pesto

1/8 cup sprouted pumpkin seeds

3 cherry tomatoes

1/2 a zucchini

1 Medjool date

1/2 a tsp garlic powder

2 sticks green onion

1/4 cup packed fresh basil

Directions:

  1. Place the mushrooms into a small bowl with the maple syrup and coconut aminos. Mix together to let the mushrooms marinate while you prepare the rest of the salad. 

  2. Place the lettuce, rainbow radish, zucchini, sunflower and clover sprouts into a large salad bowl. 

  3. Blend all of the blender ingredients in a high speed blender until smooth. If the blender doesn’t blend the ingredients easily, you may need to double the recipe to get the blender going smooth. Pour the dressing and mushrooms over the salad and devour this nutritionally rich meal!

Lettuce, Radishes, Zucchini/Summer SquashBethanee WrightComment