Apricot Plum Taco Salad

Apricot Plum Taco Salad

User rating:
4

This salad tastes great with any kind of chips…with or without any dressing!

Recipe Servings: 3
Recipe Total Time: 15 minutes

Ingredients:

For chips:

  • 1 cup sprouted buckwheat groats
  • 1 cup zucchini, chopped
  • ½ red bell pepper, stem and seeds removed
  • ¼ cup parsley leaves, chopped
  • 1 or 2 leaves of Swiss chard, chopped
  • 2 Medjool dates, pits removed, soaked and chopped
  • 1 tsp. celtic sea salt

For salad:

  • 6 romaine lettuce leaves, torn apart
  • ¼ cup white onions, chopped
  • 3 tomatoes, chopped
  • 3 plums, pits removed and chopped
  • 6 apricots, pits removed, chopped.

Directions:

You’ll want chips with this one. Use your favorite raw chips recipe, or make the chips offered here. Wash and soak buckwheat (unroasted) for 1 to 2 hours, drain, and leave to sprout for a day or longer, rinsing several times a day. Keep in the refrigerator overnight. The buckwheat is ready to use when you see a small “tail” coming out of the grain. Grind buckwheat and dates in a food processor. Add zucchini, pepper, salt, lemon juice, parsley, and chard. Process till you get a smooth mixture. With a spatula, evenly spread the batter on a Teflex sheet of your dehydrator. Score with a knife into rectangles or triangles and dry at 105º F for several hours until done to your taste, turning onto mesh trays half way to complete drying.

For the salad, arrange chips on a plate, add torn lettuce for next layer, followed by tomatoes, onions, and a mix of chopped apricots and plums.

Recipe Types: