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Thursday, April 20, 2017

Beet and broccoli salad with coco-cheeze dressing

Beet and broccoli salad with coco-cheeze dressing





Beet  and broccoli salad

Ingredients:

edible flowers
1 head romaine lettuce
1 head broccoli (florets only)
wakame, soaked
1 beet

Preparation:

1. Peel the beet, and cube or slice.
2. Tear the romaine lettuce into bite-sized pieces.
3. Shave the blackened portions of the broccoli. Save the stem for a different recipe.
4. Rinse the wake.
5. Arrange on a plate or salad bowl.

Coco-Cheeze dressing

Ingredients:

1/2-1 cup buko meat/coconut meat
1 garlic clove, mashed
nutritional yeast to taste (I usually eyeball mine and don’t measure)
2 tablespoons buko juice/coconut water
1 tablespoon virgin coconut oil
salt


Preparation:

Place all ingredients in the Vitamix and pour onto the salad.




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