Microgreens Mexi Salad with No-Bean Cilantro Cumin Crumble and Smoked Dressing

Microgreens Mexi Salad

with No-Bean Cilantro Cumin Crumble and Smoked Dressing

Microgreens and Mexican spices are the stars of this delicious raw salad

RECIPE AND PHOTOGRAPHY BY DANIELLE ARSENAULT Internationally renowned raw-food chef, plant-based nutrition educator, award-winning vegan influencer, author of seven cookbooks, outdoor enthusiast, mama and founder of Pachavega Living Foods Education and The Raw Food Chef Alliance from Ometepe, Nicaragua.

This fresh, crunchy, flavourful salad sneaks in the nutrient-density of a hundred baby plants! Pound for pound, fresh sprouts and microgreens are some of the most nutrient-dense food we can eat. They pack all the nutrition into one tiny little package. No longer are they just a decoration, you can make a whole salad from them.

Makes 4 servings

INGREDIENTS Microgreens Mexi Salad

• 3 handfuls of a variety of microgreens (we recommend mung bean sprouts, sunflower shoots, alfalfa and radish) • 1 head of red bibb lettuce (or other types of garden greens) • 1 organic cob of corn (boiled with a slice of onion in the water) • ½ avocado, sliced • A few radishes, sliced • A few slices of red onion • A handful of cherry tomatoes, halved • A pinch of fresh cilantro, chopped • Some bites of cauliflower, chopped

No-Bean Cilantro Cumin Crumble

• ¾ cup walnuts • ½ cup chopped carrots • ½ cup sundried tomatoes (soaked in water if dried or rinsed if stored in oil) • 2 Tbsp. green onion, chopped • 1 Tbsp. fresh cilantro • 1 tsp. cumin powder • ½ tsp. dried oregano • 1 Tbsp. lemon juice • Pinch of salt

Smoked Jalapeño Dressing

• ¾ cup water • ¾ cup cashews • 2 tsp. smoked paprika • ½ jalapeño pepper, seeds removed • 2 Tbsp. lime juice • 1 tsp. lime zest • 2 cloves garlic, minced • A few small pieces of raw cauliflower • Pinch of salt

DIRECTIONS

No-Bean Cilantro Cumin Crumble

1. Place all of the ingredients in a food processor and pulse until it forms a crumbly texture. Be careful not to overprocess. Leave some texture. Feel free to eat as is or dehydrate to make this recipe even more flavorful. 2. To up the crunch factor, dehydrate the mix for four hours at 115 F on a non-stick sheet in a food dehydrator. After a few hours, stir it around on the sheet and dehydrate another 6-8 hours, depending on your preference of crunch. If you dehydrate it until there is zero moisture left, this recipe will keep for three months in the fridge. The more water it has, the less time it will last. Flavours also become more pronounced in the dehydrator, thus increasing the flavor.

Smoked Jalapeño Dressing

3. Soak cashews overnight and rinse in morning (no need to refrigerate, but the cold won't do harm). Add all the ingredients to a high-speed blender and blend on high until smooth and creamy.

Store in the fridge.

Assembly

4. Add the microgreens and lettuce to a big bowl with some of the Smoked Jalapeño

Dressing, tossing to combine. Place in a bowl or on a plate and top with the

No-Bean Cilantro Cumin Crumble, sliced radishes, avocado, cherry tomatoes, corn and cauliflower. Drizzle with more of the dressing and serve!

Nutrition facts per serving

Calories 313; protein 11 g; fat 24 g; carbs 18 g.