Nutty Mixed Greens Salad

Ingredients

• Brazilnuts

  Nuts, dried, unblanched

  1 oz (6 kernels) or 28g

• Sesame seeds

  Seeds, whole, dried

  1 tsp or 3g

• Flaxseed

  Seeds

  1 tbsp, ground or 7g

• Nutritional Yeast

  Vegan - Whole Foods Market

  1 tbsp or 8g

• Spinach

  Raw

  ½ cup or 15g

• Kale

  Raw

  ½ cup, chopped or 34g

• Chard

  Swiss, raw

  ½ cup or 18g

• Lettuce

  Romaine or cos, raw

  ½ cup shredded or 24g

• Basil

  Fresh

  2 tbsp, chopped or 5g

• Mung beans

  Mature seeds, sprouted, raw

  ¼ cup or 26g

• Alfalfa sprouts

  Sprouted seeds, raw

  ½ cup or 17g

• Mushrooms

  Shiitake, raw

  4 mushroom or 76g

• Kalamata Olives

  Nature's Promise

  5 olives or 19g

• Pumpkin and squash seed kernels

  Seeds, dried

  1 tbsp or 8g

• Sunflower seed kernels

  Seeds, dry roasted, without salt

  1 tbsp or 9g

• Flaxseed oil

  1 tbsp or 14g

• Balsamic vinegar

  2 tbsp or 32g

• Mustard seed

  Spices, ground

  1 tsp or 2g

• Garlic

  Raw

  2 cloves, minced or 6g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. Pulse the Brazil nuts, sesame seeds, ground flaxseed, and nutritional yeast in a food processor until finely chopped but still slightly coarse. Set aside.
2. In a large bowl, combine the spinach, kale, chard, romaine, basil, mung bean sprouts, and alfalfa sprouts. Add the sliced mushrooms and olives, then sprinkle the nut–seed blend along with the pumpkin seeds and sunflower kernels over the top.
3. Whisk or shake together the flaxseed oil, balsamic vinegar, ground mustard seed, minced garlic, a pinch of salt, and black pepper until emulsified.
4. Dress the salad just before serving, or serve the dressing on the side to keep the greens crisp.