Summer Squash Provencale
Great detoxifying dinner salad. Serve with sprouts.
to make the basil strips, stack several basil leaves, and starting at the long side gently roll into a tight cylander. slice with a sharp knife at an angle.
3 cups greens
1 1/2 cups sunflower sprouts
1 summer squash, shredded
1 zucchini, shredded
1 cup gucamole with 1 tsp dried oregano added
1 red pepper, finely chopped
3 tbsp fresh basil, cut into long thin strips
3/4 cups fresh or sprouted peas
1/2 cup alfalfa or clover sprouts
1/4 cup organic dried olives
on individual plates, layer in this order:
rest of the basil