SUPERFOOD SALAD
2 tablespoons olive oil
1 cup chopped shiitake mushrooms 1 bunch asparagus spears, halved 1 pound fresh
sugar snap peas
1 clove garlic, minced
Salt and pepper to taste
1 cup baby spinach
1 cup shredded red cabbage
1 cup shredded kale
1 cup shelled and cooked edamame 1 /^2 cup chopped radishes 1 avocado, peeled and
cubed
(^1) / (^2) cup alfalfa sprouts 1 cup blueberries
(^1) / (^2) cup pumpkin seeds Pomegranate seeds (for garnish) Chia seeds (for garnish)
In a large skillet, heat the olive oil. Pan-fry the shiitake mushrooms, the asparagus,
and the sugar snap peas together with the garlic and salt and pepper. Put aside and
let cool. Mix the remaining vegetables in a big bowl. Add the blueberries and pumpkin
seeds. Mix everything together with the pan-fried vegetables, add the dressing, and
garnish with pomegranate seeds and chia seeds. Enjoy!
CARROT DRESSING
2 big carrots, chopped.
1 inch fresh gingerroot, peeled and chopped 2 cloves garlic, minced
2 teaspoons apple cider vinegar 2 tablespoons honey
Juice of 1 lemon
(^1) / (^4) cup olive oil Boil the carrots in a small saucepan until soft. Drain but keep the
water. Mix the carrots with the ginger, garlic, vinegar, honey, lemon juice, and olive
oil. Add water from the carrots until the dressing is the proper consistency.
Dressing will last 3 to 4 days in the refrigerator.