This recipe was contributed to Staying Alive! by a cancer survivor and includes many cancer-preventing ingredients, all in the one bowl. Fresh cilantro, basil, and oregano may be substituted for healing herbs.
This recipe was contributed to Staying Alive! by a cancer survivor and includes many cancer-preventing ingredients, all in the one bowl. Fresh cilantro, basil, and oregano may be substituted for healing herbs.
Salad
1 (4-to-6 cup or 1-L) package mixed salad greens
Healing herbs such as chickweed, dandelion greens, or wild violet leaves (Violata odorata)
1/2 cup (125 mL) chopped parsley
1/2 cup (125 mL) sunflower seeds
1/2 cup (125 mL) sprouted lentils or bean sprouts
1 or 2 ripe avocados, sliced or cubed
Dressing
2 Tbsp (30 mL) flaxseed oil
1 Tbsp (15 mL) extra-virgin olive oil
2 tsp (10 mL) low-sodium soy sauce
2 tsp (10 mL) freshly squeezed lemon juice
1 clove garlic, minced
5 tsp (25 mL) ground flaxseeds
In the bottom of a salad bowl, whisk together flaxseed oil, olive oil, soy sauce, lemon juice, and garlic until dressing is thick and opaque. Add more lemon juice to taste. Immediately before serving, whisk in ground flaxseeds. Add salad greens, healing herbs, parsley, sunflower seeds, and sprouted lentils or bean sprouts. Toss until well coated with dressing. Gently stir in avocado, being careful it does not get mushy.
Serves 4.
