Over The Moon

Name: Over The Moon
Ingredients: 1 peeled and diced avocado, divided; squeeze of lemon, Meyer preferred; 3/4 cup unsweetened almond milk; 1/3 cup fresh garbanzo beans out of the pods, see photo; pinch of pink Himalayan salt; handful of fresh herbs including parsley, basil, verbena, and cilantro; 7 ounces Moon salad sprout mix (see ingredient list above); 1 small carrot, julienned; 1/2 red bell pepper, julienned; 1 golden beet, peeled and julienned; 1/2 fresh mango flesh, julienned

11 ingredients

2 steps

Ingredients

1 peeled and diced avocado, divided
squeeze of lemon, Meyer preferred
3/4 cup unsweetened almond milk
1/3 cup fresh garbanzo beans out of the pods, see photo
pinch of pink Himalayan salt
handful of fresh herbs including parsley, basil, verbena, and cilantro
7 ounces Moon salad sprout mix (see ingredient list above)
1 small carrot, julienned
1/2 red bell pepper, julienned
1 golden beet, peeled and julienned
1/2 fresh mango flesh, julienned

Directions

1

Squeeze the lemon juice over the peeled avocado as soon as you dice it. In a blender add half the avocado, the milk, the garbanzo beans depodded, a little salt and half of the fresh herbs. Puree. Sample for thickness. Adjust by adding more avocado and beans to thicken or more milk to thin. Adjust salt, too.
2

Plate the moon salad base of sprouts. Add the julienned vegetables plus mango, remaining diced avocado, and herbs. Spoon the dressing over the salad and serve right away.