High-Raw Recipe: White Bean Basil Epic Salad.

Time to prepare: ~20 min.

Ingredients:

• Cannellini beans (I buy from EDEN) (1 can)

• Fresh basil (a lot)

• Red onion / shallots (1 / 2)

• Ripe avocado (1 - 2)

• Sweet peppers (2 medium, 8 mini)

• Cucumbers (3 small, 1 huge)

• Carrots (3 small, 2 medium, 1 large)

• Dandelion greens (a bunch)

• Baby bok choy (2 crowns)

• Parsley (1 bunch)

• Chard (2 large leaves)

• Broccoli rabe (3 branches)

• Pumpkin seeds (to your preference)

For dressing:

• Apple cider vinegar

• Nama shoyu / coconut aminos

• Red crushed pepper

Equipment:

1. Large ceramic / glass bowl

2. Large utility bowl for washing greens

3. Utensils

Instructions:

1. Set the greens to soak in lukewarm baking soda solution (instructions here).
   

2. Cut onions in half-rings and transfer them to a glass or ceramic bowl (better to use materials that won't react with vinegar).
   

3. Add apple cider vinegar to almost cover the onions and add nama shoyu / coconut aminos to taste. Add red crushed pepper to taste. Stir onions with the dressing and let them marinate while you are working on other ingredients.
   

4. Grate carrots and transfer them to the bowl with onion.
   

5. Cut cucumbers and add to the bowl.
   

6. Cut peppers and add to the bowl.
   

7. Cut 2/3 of all avocado you have into cubes and mash the remaining 1/3. Add to the bowl and mix everything at this point (acid will preserve avocado from darkening).
   

8. Wash and rinse your greens and cut them finely. Add to the bowl.
   

9. Add beans and pumpkin seeds.
   

10. Mix everything well and add more apple cider vinegar to taste if necessary.

Salad Ingredients At a Glance