All the Plants Sprouted Summer Salad
  • Sprouted Pumpkin Seeds
  • 1/2cup golden beets
  • 1/2cup brussels sprouts
  • 1/4cup curly endive
  • 1/2cup lettuce
  • 2tablespoons Avocado Oil
  • 1/2 fresh lemon
  • pink Himalayan salt to taste
  1. Preheat oven to 450F
  2. Peel and thinly slice golden beets. Chop up Brussels sprouts (the thinner you cut them, the crispier they’ll get!) and place on parchment paper lined baking sheet.
  3. Drizzle with avocado oil and spread the veggies out on the tray (space also allows them to crisp up), bake for 20-25 min.
  4. Put over chopped lettuce and curly endive, toss with squeezed lemon juice and salt, top with sprouted pumpkin seeds.