YIELD: 2 Servings, 2 cups per serving, 15 g protein per serving
For the vegetables
-1 cup fresh or frozen corn (thawed & drained if using frozen)
-1 large tomato, seeded and chopped
-2 green onions, chopped
-1 & 1/2 cups chopped cucumber (about 1/2 an English cuke)
-1 red pepper, chopped
-1 tbsp minced fresh dill weed
-3 tbsp hulled hemp seed
For the dressing
-1/2 cup avocado flesh (1/2 a large avocado)
-1 garlic clove
-2 tbsp fresh lemon juice
-3 tbsp water
-1 tbsp hulled hemp seeds
-1/4 tsp fine grain kosher salt, or to taste
-1 tbsp nutritional yeast
1. Chop vegetables and place into a large bowl.
2. In a mini processor, process the dressing ingredients together until mostly
smooth. You can also mash/chop/mix the dressing ingredients by hand.
3. Pour dressing onto vegetables and stir well. Now, stir the hemp seed into the
salad. Season to taste and serve. Sprinkle with hemp seed on top because it’s
pretty! This salad is best served immediately. With time, water will release from
the vegetables and pool at the bottom.
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