Ever since I watched the movie Idiocracy, I can’t see or hear the word “electrolyte” without cringing. But like I said before, we’ve been super dehydrated lately. As it turns out, it really is idiotic to ignore your electrolyte balance.
But there’s no need to drink artificially-colored beverages, we can make our own vitamin waters and we can make this bomb salad.
If you love chopping vegetables like I do, this is the perfect recipe for you.
Chop, chop, mix, mix and that’s it. You’re but a spoonful away from restoring the mineral balance in your body.
Make it the night before for a lovely raw, vegan lunch.
Super-Electrolyte Salad from The Ayurvedic Vegan Kitchen by Talya Lutzker
Ingredients:
1/2 bunch bok choy, minced
1/2 bunch dinosaur kale, minced
1 small jicama, peeled and diced
1 cup minced fresh cilantro leaves
1 avocado, diced
1 cup mung bean sprouts
1 cup soaked, drained, slivered raw almonds
2 teaspoons salt
1 teaspoon fennel seeds
1/2 cup olive oil
1/4 cup cider vinegar
Process:
Combine all the ingredients in a bowl and toss well.
