1 bell pepper (green or red)
¼ bunch cilantro
1 bunch green onions
Unpasteurized olive oil (or substitute half nut butter half water)
½ t powdered sea vegetables
Chop cilantro finely. Chop other vegetables into bite-size chunks. Add salt. Sprinkle on olive oil, but don’t let it be so much that vegetables get soggy. Squeeze lemon juice over salad. Gently stir. This is a tasty, cool salad enjoyed in Middle Eastern dinners.
*Recipe and image courtesy of Susan Schenck, author of The Live Food Factor, The Comprehensive Guide to the Ultimate Diet for Body, Mind, Spirit.*