3/4 cup avocado, 1/2” cubes
1/2 cup tomato, 3/8” cubes
1/3 cup green or red pepper, 1/8” x 1/2”
1 1/2 tablespoon finely chopped onion or scallion
1 tablespoon raw sunflower seeds
1/4 cup grated Monterey Jack cheese (optional)
1/3 cup grated carrot
1 teaspoon crushed dulse or 1/3 teaspoon granulated kelp
1 1/2 tablespoons olive oil
1 teaspoon apple cider vinegar
sea salt, to taste
This makes a substantial meal by itself or for additional energy have a slice of whole grain or Ezekiel sprouted grain bread with it.
Cut each vegetable in a consistent size as noted above. Layer vegetables in the order given on a small plate or shallow bowl. Add salt to veggies before sunflower seeds. Drizzle oil and vinegar over salad just before serving.
Serve as a wrap in a tortilla or lettuce leaf or in a pita pocket