Ingredients
- Dressing:
- ½ cup fresh green peas
- ½ cup almond milk
- 2 tbsp fresh lemon juice
- 2 garlic cloves, minced
- 3 sprigs of mint
- 6 leaves fresh basil, chopped
- Celery seed to taste
- Salad:
- 1 fennel bulb, sliced
- 1 medium cucumber
- 4 scallions
- 2 cups carrots
- 1 pound mixed salad greens
- 1 cup sprouts, any kind
- 1 cup soaked pumpkin seeds
Fennel Salad with Peas:
Dressing: In a food processor or blender, puree the peas, almond milk, lemon juice, garlic, mint, basil and celery seed. Chill.
Salad: Thinly slice the cucumber (peel and seed if desired), finely chop the fennel and scallions, shred carrots, wash and spin dry the salad greens, chop the soaked pumpkin seeds. Combine them together in a salad bowl.
Toss the dressing with the salad.
Sprinkle sprouts and seeds over the salad, serve immediately.