Week 6, Day 38: Micro-salad

 One of my micro-salads: left half is a mix of cauliflower, carrots, red bellpepper, orange bellpepper, yellow bellpepper and some garlic, right half is a mix of spinach, kale, green chard, arugula, lettuce and green onion. 

The center part is the tahini and lemon juice dressing to which I also added some paprika, a dash of cayenne pepper and white pepper.  And on either side of the dressing I sprinkled some ground flax seeds (on the left) and ground chia seeds (on the right).  I also sprinkled a few raw sunflower seeds over the greens. 

I mix all this up and eat it right away.  I find micro-salads to be quicker to eat and easier to digest, since most of the breaking down of the foods has been already done by the food processor.