Ingredients
Directions
Make the dressing: In a large bowl, add the tamari, orange juice, maple syrup (if using) and garlic. Stir.
Add the salad ingredients: sprouts, red pepper, cucumber, cherry tomatoes, olives, and red onion. Mix well with the dressing.
Add the dried oregano, salt, pepper, and red pepper flakes, if using. Mix well.
Toss in the almond slivers or chopped almonds.
To facilitate eating and to help the dressing infuse the avocado, make four cuts into each avocado half across its length and four cuts across its width.
Fill each half (you should have eight halves) with 2–3 tablespoons of the Sprouted Mediterranean Crunch.
Add a sprinkle of basil on top of each avocado.
Chef's Notes
Substitutions
Instead of orange juice use lemon juice.
In place of olives use diced sundried tomatoes.
Use pistachios or cashews in place of almonds.
Sugar-free
Use date paste in place of maple syrup.
How to enjoy this dish
Eat as a snack and scoop a piece of avocado out with each bite of the Sprouted Mediterranean Crunch.
Scoop out the avocado and add both the avocado and Sprouted Mediterranean Crunch to a large bowl of greens.
Scoop out the avocado and add both the avocado and Sprouted Mediterranean Crunch to collard or romaine leaves for crunchy lettuce wraps.
Enjoy in a sprouted grain bowl.
Enjoy on top of raw dehydrated flatbread or tortilla wraps.
Prep ahead
Make the dressing ahead of time and store in an airtight container in the refrigerator for up to 5 days.
Mix the bowl ingredients together and store in an airtight container in the refrigerator for 24 hours before adding it to the avocado “bowl.”
Storage
This is best when enjoyed fresh, but if storing for later, add a squeeze of lemon or lime on top to prevent the avocado from browning. Store in an airtight container in the refrigerator for up to 24 hours.
Ingredients
Directions
Make the dressing: In a large bowl, add the tamari, orange juice, maple syrup (if using) and garlic. Stir.
Add the salad ingredients: sprouts, red pepper, cucumber, cherry tomatoes, olives, and red onion. Mix well with the dressing.
Add the dried oregano, salt, pepper, and red pepper flakes, if using. Mix well.
Toss in the almond slivers or chopped almonds.
To facilitate eating and to help the dressing infuse the avocado, make four cuts into each avocado half across its length and four cuts across its width.
Fill each half (you should have eight halves) with 2–3 tablespoons of the Sprouted Mediterranean Crunch.
Add a sprinkle of basil on top of each avocado.
