Salad Recipe No.3: Bowl Cut

This one requires prep cook, but it’s worth it!

1 handful of spring mix

1 handful green kale

5 big leaves of Tuscan kale; deveined + sliced

5 cilantro sprigs; cut off the stem; chopped

1/4 handful julienne/ shredded carrots

1/4 handful sliced red cabbage

6 blackberries

1/4C cubed; baked + chilled sweet potato: cube 2-3 sweet potatoes, throw them in a pyrex coated with olive oil + salt, bake it in the oven for 45min on 425, pull out, eat them, chill them for later, enjoy

1/4C fresh; soaked + cooked chickpeas: soak chickpeas for 12 hours in water, olive oil, and a sprinkle of salt; drain, heat in a pot on medium for 20min; chill; put it in Tupperware, eat later

1/4C baked + chilled lemon-garlic broccoli + cauliflower

2 tbsp salt & vinegar lupini beans

Top with:

1 inch pickled ginger

10-15 sliced of pickled red onion

5-10 banana peppers

1/2 avocado

Pinch of pumpkin seeds

Pinch of hemp seeds

1 tbsp Olive Oil

Pink Himalayan Sea Salt to taste

Black pepper to taste