Apricot Plum Taco Salad

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.

Ingredients: buckwheat, zucchini, red bell pepper, parsley, swiss chard, Medjool date, sea salt, lemon juice

Recipe Type: Salad