one head swiss chard (red or green)
one handful asian greens
one red pepper, chopped
one small zucchini, julienned
one small cucumber, sliced
one cup fresh peas, cut into 1 inch pieces (leave them in the pod)
one large carrot, sliced
one cup fresh snap beans, cut into 2 inch pieces (I used black snap beans though green is easier to find)
1 - 2 tablespoons fresh dill, finely chopped
1 - 2 tablespoons fresh basil, julienned
1/4 cup raw pecans, chopped
1 - 2 tabelspoons raw sunflower seeds
2 tablespoons dark raisins
extra virgin olive oil
fresh lemon juice
wheat-free tamari (I use San-J)
freshly ground pepper
For the salad: Wash and spin the swiss chard until dry. Repeat with Asian greens (can use mesclun mix). Peel and roughly cut the avocado. Add to greens in salad bowl and mush with your hands until the avocado has coated the greens. I know, it's weird, but trust me, it works. It softens the greens, especially the chard AND it helps the dressing bind to the greens. Plus, it's delicious!
Put into salad bowl along with other ingredients. Toss to combine.
For the dressing:
Combine ingredients and whisk. Pour over salad. Mix well.