Day 4 Vegan Cleanse Lunch Salad

Trying to think of different salads is easy and difficult at the same time.  I don’t have the produce section of the grocery store in my kitchen and don’t have a fully stocked pantry.  Today is Day 4 of our vegan cleanse week and the first day that all meals have to be raw.

Having already had a salad for breakfast (see Steve’s Breakfast Salad recipe), I felt compelled to come up with something delicious with a surprise.  Swinging the refrigerator door wide open, I surveyed the shelves.  I scanned from top to bottom, left to right, opened drawers.  So, here it goes:

Power Greens

Sprouted greens

Bean Sprouts

Avocado

Cherry Tomatoes, sliced in half

Pine nuts, roasted and salted

Garlic and Herbed Cashews

Lemon

Olive Oil

S&P

I love using seeds in my salads and I use A LOT.  They are one of my primary sources of fats and good oil.  So, I indulge.  There are also sprouted seed crackers (gluten free please) you can use.  I could have shaved some carrots and sliced cucumbers pieces but I decided it was delicious the way it was.  But you can experiment with all sorts of colorful veggies, red, orange, yellow or green peppers, scallions, jicama, … The idea is to use the rainbow color of veggies for your plate. 

I am looking forward to making my raw vegan dinner.