Ingredients

• Dressing:
• ½ cup fresh green peas
• ½ cup almond milk
• 2 tbsp fresh lemon juice
• 2 garlic cloves, minced
• 3 sprigs of mint
• 6 leaves fresh basil, chopped
• Celery seed to taste
• Salad:
• 1 fennel bulb, sliced
• 1 medium cucumber, peeled, seeded, and sliced
• 4 scallions, chopped
• 2 cups shredded carrots
• 1 pound mixed salad greens, washed and spun dry
• 1 cup sprouts, any kind
• 1 cup soaked pumpkin seeds, chopped

Description / Directions

In a food processor or blender, puree the peas, almond milk, lemon juice, garlic, mint, basil and celery seed. Chill.

In a bowl, combine the fennel, cucumber, scallions, carrots, and greens.

Toss the dressing with the salad.

Sprinkle sprouts and seeds over the salad, serve immediately.