In a pinch · Under 5 min

Scott Burnhard's Raw Gut Reset Salad

Name: Scott Burnhard's Raw Gut Reset Salad
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Ingredients: 3 cups romaine, organic, chopped; 3 tbsp wakame, dried; 1 cup mung bean sprouts, mung bean or lentil sprouts; ¼ cup sun dried tomatoes; 1 whole avocado, Caribbean avocado; 3 tbsp vegan kimchi; 3 tbsp pumpkin seeds; 2 tbsp coconut aminos

A raw salad built around sea vegetables, sprouts and fermented kimchi for a fresh, gut-friendly bite. Coconut aminos add a mellow savory-sweet seasoning with no cooking.

Scott Burnhard’s pick · spreader of light · 8 years, 4 months plant-based

@scottburnhard

Hands-on: 10 min
Hands-off: 5 min
Total: 15 min
Dishes: 2

5gprotein181cal19gcarbs12gfatper serving · $1.42

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SkillNo cooking

Method

1
Cover the wakame with cool water in a small bowl and let it soak until soft and silky.
2
Wash and dry the romaine, then chop it into bite-size pieces and add it to a large bowl.
3
Drain the wakame, squeeze out the extra water and chop it into small ribbons.
4
Add the wakame and the sprouts to the romaine and toss gently.
5
Slice the sun dried tomatoes into thin strips. Halve the avocado, remove the pit and slice the flesh.
6
Top the salad with the avocado, the sun dried tomatoes, a generous scoop of kimchi and 3 tbsp of pumpkin seeds.
7
Drizzle the coconut aminos over everything and serve right away.