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Ingredients
  • 4 cups romaine hearts, chopped
  • 1 cup green cabbage, chopped
  • 1 cup kale of choice, stemmed and chopped
  • 2 cups of cooked white beans (or one and half 15-ounce can, strained and rinsed)
  • ¼ cup hemp seeds
  • ½ cup chopped and toasted walnuts
  • ½ cup roasted pepper, chopped
  • 1 avocado, seeded and cubed
  • 2 green onions, sliced thin
  • ¼ cup loose packed Italian parsley, chopped
  • ¼ cup mint leaves, chopped
  • ⅓ cup Dijon Vinaigrette (see recipe)
  • Whole wheat toasted pita and your choice of plant protein (optional - to serve)
Steps
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