- 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
- 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.