PH Balancing Green Salad
5 stalks asparagus
1 cup chopped arugula
5 red radish
1/2 cup chopped snow pea sprouts
1/2 cup chopped alfalfa sprouts
1/4 cup chopped coriander
1 TBS diced spring onion
1 TBS pumpkin seeds
1 tsp mustard powder
1 TBS olive oil
1 TBS apple cider vinegar
1/4 tsp celtic sea salt
pepper to taste
2. Peel the asparagus stalks below the leaves, put into a small saucepan and cover with water. Simmer for about 3 mins until tender.
3. Cut asparagus stalks into diagonal 1 inch pieces. Slice the radish into thin slices, chop and dice the snow pea sprouts, coriander, spring onion. The alfalfa sprouts can be pulled apart by hand, just make sure it's not one big clumpy piece.
4. Add the chopped ingredients into the bowl and toss well with dressing.
5. You can either chop up the avocado and gently fold it, or serve the half with the salad. Sprinkle with pumpkin seeds and garnish with balsamic vinegar