Riki Davies Pulse Salad

Riki Davies Pulse Salad

Ingredients

  • ½ cup sprouted mung beans
  • 1 cup sprouted lentils
  • 2 chopped spring onions
  • ¼ red cabbage, thinly chopped
  • 1 chopped avocado
  • 3 tbsp raw almond butter
  • 2 celery stalks chopped into small pieces
  • Dulse (sea vegetable)
  • Celtic sea salt (optional)
  • Black pepper (optional)

Method

  • Soak the mung beans and lentils in water overnight.
  • Sieve and put into a bowl.
  • Cut the avocado into small squares and add to the bowl. Add the onions, cabbage and celery.
  • Now soak the dulse in water for 3-5 minutes then add it to the bowl.
  • Mix the almond butter with water little by little until it forms a smooth sauce and pour on top of the salad. Enjoy!

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