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Salads shouldn’t necessarily be considered side dishes. Main dish salads—especially ones like this—can be very filling, sustaining and nutritious. Creamy avocado, spicy sprouts and nutritious sea vegetables make this salad an instant classic and a regular on my dinner table.

Ingredients (serves 2)

• Mixed baby greens, about 4 ounces
  
  
• 1-2 sheets nori, shredded
  
  
• 1/3 – 1/2 cup packed dulse
  
  
• 1/2 cup mixed sprouts (alfalfa, daikon radish, red clover, broccoli)
  
  
• 1/2 cup chopped cauliflower or broccoli
  
  
• 1 avocado, diced
  
  
• 1 medium tomato, chopped
  
  
• 3 Tbsp extra virgin olive oil
  
  
• 1 1/2 Tbsp raw apple cider vinegar
  
  
• Pinch Celtic Sea Salt®
  
  
• 1 clove garlic, crushed

Directions

• On two plates, arrange the baby greens and top them with half of each ingredient above, except for the olive oil, apple cider vinegar, sea salt and garlic.
  
  
• Whisk these 4 ingredients until well combined, and spoon the dressing over each plate of salad.

Note: Please share your favorite recipes with other readers by adding them in the Comments section below.

Joanna Steven is co-author with Tonya Kay of raw vegan nutritional analysis eBooks available at Kayos Market. She contributes to the Raw Divas and Raw Mom websites, has been published in Get Fresh! and writes her own blog.

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