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Bio-Bud Avocado Salad

Bio-Bud Avocado Salad
Shasha Bio-buds

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DifficultyIntermediate
Prep Time20 minsCook Time15 minsTotal Time35 mins

 1 cup blanched ShaSha Bio-Bud sprouted pods & legumes of your choice
 1 lb broccoli (2 small heads)
 ½ lb carrots, peeled
 1 lb red grapes, quartered
 ½ cup pumpkin seeds, toasted
 2 avocados
 ¼ cup fresh lemon juice
 1 tsp sea salt and pepper

1

Blanche pre-soaked Bio-Buds in 4 cups of boiling water (lentils and mung beans 5 min, Adzuki and rice 15 min) rinse and drain.

2

Break broccoli into small pieces. Place in a food processor fitted with a chopping blade and pulse into small pieces. Set aside in a big bowl.

3

Fit the food processor with the grater attachment and grate the carrots. Set aside with the broccoli.

4

Add the grapes and toasted pumpkin seeds and toss together.

5

Rinse the bowl and place it back on the base with the chopping blade for the dressing. Place all remaining ingredients in the food processor and process until mostly smooth.

6

Toss dressing with the salad and serve. Salad can be refrigerated for a few hours.

7

Notes: To make this recipe completely raw, leave the pumpkin seeds untoasted.

Ingredients

 1 cup blanched ShaSha Bio-Bud sprouted pods & legumes of your choice
 1 lb broccoli (2 small heads)
 ½ lb carrots, peeled
 1 lb red grapes, quartered
 ½ cup pumpkin seeds, toasted
 2 avocados
 ¼ cup fresh lemon juice
 1 tsp sea salt and pepper

Directions

1

Blanche pre-soaked Bio-Buds in 4 cups of boiling water (lentils and mung beans 5 min, Adzuki and rice 15 min) rinse and drain.

2

Break broccoli into small pieces. Place in a food processor fitted with a chopping blade and pulse into small pieces. Set aside in a big bowl.

3

Fit the food processor with the grater attachment and grate the carrots. Set aside with the broccoli.

4

Add the grapes and toasted pumpkin seeds and toss together.

5

Rinse the bowl and place it back on the base with the chopping blade for the dressing. Place all remaining ingredients in the food processor and process until mostly smooth.

6

Toss dressing with the salad and serve. Salad can be refrigerated for a few hours.

7

Notes: To make this recipe completely raw, leave the pumpkin seeds untoasted.

Bio-Bud Avocado Salad