Salad from Jackie's Kitchen
|Carrot||4 Small, grated|
|Cucumber||1 Large, diced small|
|Tomato||4 Medium, diced small|
|Avocado||1 Large, diced small|
|Sunflower seed||1 Teaspoon|
|Pumpkin seeds||1 Teaspoon|
|Chopped chives||2 Tablespoon|
|Chopped parsley||1 Tablespoon|
|Lemon||1 Large, juiced|
|Olive oil||1 Tablespoon|
|Sea salt||1 Pinch|
|Cayenne pepper||1 Teaspoon|
|Water cress||1 Cup (16 tbs), torn|
|Spinach||1 Cup (16 tbs)|
1.Grate the carrots.
2.Dice the cucumber, tomato and avocado.
3.In a large bowl, place the grated carrots and the diced cucumber, tomato and avocado.
4.Add the sunflower and the pumpkin seeds. Give it a toss.
5.In a small plastic bowl with lid, add the chopped chives and parsley.
6.Squeeze in the lemon.
7.Pour in the olive oil.
8.Season with sea salt and add the cayenne pepper.
9.Cover with lid and shake well so that the dressing comes together.
10.On a plate, throw in the torn water cress and the spinach leaves. Spoon in vegetable salad on the plate over the water cress and the spinach leaves. Drizzle the dressing on the salad and serve.