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It’s confetti time.
No, we’re not celebrating the end of summer because I know most of you are sad it’s coming to an end, but we are celebrating a new season that’s headed our way soon.
Confetti reminds me of being a kid again and having lots of fun. And that’s what this salad is all about.
These last few weeks of summer, take time to breathe deep, let yourself relax and have F-U-N. Eat clean, sleep late, get outside for some vitamin D and be grateful that you’re alive and that you were able to enjoy another glorious summer.
This was my 3rd summer in 10 years that I felt incredible. The 10 before the last 3 were full of way too much medical trauma and I spent more time in bed then outdoors. So, as the summer comes to a close, look back on the memories, the long nights, the meals enjoyed outdoors, the lightening bugs, the music, the laughs, the fun, the warmth, the feeling of the cool summer breeze blowing in your face and the joy of life.
Let’s make some confetti. It’s time to celebrate. I’m going to show you how to whip up this simple salad in a jiffy!
Okay folks, get your veggie peelers ready. This salad is all about a veggie peeler. Make sure you have a good one and not a crappy one- the crappy ones are crappy and don’t do the job. Here’s the veggie peeler that I use. It’s heaven and makes the job super easy. Trust me.
Okay, so start peeling those carrots.
I know you’ve all got a back of carrots sitting in the bottom bin of your fridge- or at least most of you do. Don’t let them go to waste. Use ’em up. Or head to the store and purchase some rainbow carrots like I used here in the pictures. Purple, orange, yellow and red carrots are gorgeous in salads when they’re peeled so you can see the layers of all the colors.
I added a scoop of hummus, purple cabbage, Brussels sprouts, salad greens, orange cherry tomatoes, some raw almonds, sesame seeds and a pinch of sea salt and pepper.
And to top it off, a naturally sweet almond butter and lemon juice dressing that’s ta die for!
Try to buy everything organic. Here’s why I eat organic: The Benefits of Eating Organic.
- 1 lb. Brussels sprouts trimmed and halved
- 1 Tbsp. extra-virgin olive oil
- Sea salt and freshly ground black pepper to taste
- 1 lb. rainbow carrots peeled and ends removed
- 1 cup orange grape tomatoes halved
- 1 medium head purple cabbage finely chopped
- 2 cups mixed salad greens
- 1 cup plain hummus
- 1/3 cup well-stirred creamy almond butter well-stirred
- Juice of 1 large lemon
- 1 Tbsp. fresh basil leaves finely chopped
- 1 Tbsp. almonds raw
- 1 tsp. sesame seeds
Preheat the oven to 425 degrees F.
Prepare a large rimmed baking sheet with parchment paper. Place the Brussels sprouts on the prepared baking sheet and drizzle with the olive oil. Sprinkle with salt and pepper and use your hands to coat the Brussels sprouts with the oil, salt and pepper. Roast for 20 minutes then remove from oven and set aside for 5 minutes to cool.
Place the roasted Brussels sprouts, carrots, tomatoes, cabbage, salad greens and hummus in a large bowl. In a small bowl, whisk or mix the almond butter and lemon juice. Season to taste with sea salt and freshly ground pepper, to taste. Drizzle over the carrot mixture and toss to combine.
Garnish with the basil, almonds and sesame seeds.