This delicious, fresh and healthy salad is so versatile.

I love to play around with the components, depending on what is in-season, what I’m in the mood for and what is in the fridge!
Feel free to get creative!

INGREDIENTS
Dressing
1 1/2 tablespoons almond butter
2 tablespoons extra-virgin olive oil or coconut oil
1 tablespoon pure maple syrup
2 teaspoons freshly squeezed lime or lemon juice
1/4 teaspoon pink Himalayan salt
1/4 teaspoon chili powder
Pinch freshly ground black pepper

Salad
1 large red onion, sliced into 1/4 inch wedges
2 tablespoons extra-virgin olive oil or coconut oil
Pink Himalayan salt and freshly ground pepper, to taste
1 medium english or persian cucumber, diced
2 small green zucchini, diced
1 cup cooked cannellini beans (black, kidney or pinto would work too)
1 cup fresh or thawed frozen green peas
3 tablespoons shelled raw sunflower seeds
3 tablespoons shelled raw pumpkin seeds
2 cups romaine lettuce, roughly chopped
1 green onion, thinly sliced on diagonal, for garnish
2-3 sprigs fresh mint, finely chopped, for garnish

INSTRUCTIONS
Dressing
In a small bowl, whisk together all dressing ingredients until smooth. If don’t have fresh mint, can add one drop peppermint and one drop spearmint doTERRA essential oils to dressing.

Salad
Add red onion slices, 2 tablespoons of oil (extra-virgin olive or coconut), salt and pepper in a medium skillet. On medium heat, stir onions regularly to ensure even browning, until solt and caramelized. Set aside.

In a large bowl, combine roasted onions, cucumber, zucchini, beans, peas, sunflower seeds and pumpkin seeds. Add dressing and toss to combine, ensuring even distribution of dressing. Add romaine and gently toss again. Top with green onions.
Serve and enjoy!

*Adapted from Amie Valpone