Ingedients:<\/p>\n
1 zucchini
\n1 summer squash
\n1 green onion- (scallion)
\n1 small red beet- peeled
\n\u00bd cucumber- peeled
\n1 avocado- pit removed
\n\u00bd cup frozen green peas- defrosted
\n1 stalk of celery
\nRomaine lettuce
\nFresh spinach
\nCilantro- handful, chopped
\nChickpeas\/garbanzo beans- cooked- optional*
\nWhite beans- cooked- optional*<\/p>\n
Cut all veggies, including lettuce, into small pieces; mix with creamy herb dressing<\/a> in your bowl. Makes 3 generous sized servings.<\/em><\/p>\n Can be stored, without dressing on it, for about 2 or 3 days in the fridge.<\/em><\/p>\n *I also add cooked chick peas- also known as garbanzo beans; or cooked white beans for variety. I soak the beans overnight, then cook in a pressure cooker for 10 minutes.(Beans can be eaten either warm or cold.)<\/em><\/p>\n NOTE: you can add any raw vegetables or beans to your salad. You do not have to use the exact ones that I do- just use your favorites and enjoy!<\/em><\/p>\n","protected":false},"excerpt":{"rendered":" Ingedients: 1 zucchini 1 summer squash 1 green onion- (scallion) 1 small red beet- peeled \u00bd cucumber- peeled 1 avocado- pit removed \u00bd cup frozen green peas- defrosted 1 stalk of celery Romaine lettuce Fresh spinach Cilantro- handful, chopped Chickpeas\/garbanzo … Continue reading