Time for another giant salad. Since I made a large batch of chili, I thought of eating it with my greens. Also made a dressing for the salad with the maqui berry powder that Organic Fields sent me. Actually the chili is so flavoursome you might not really need the dressing, but it’s nice to have it too.

Many of you have asked “why don’t you include protein” in your salads when actually it’s all there if you eat enough veggies and fruits. 🍍 You can key in all the ingredients into Cronometer or a similar app to help you if you want. But to make it super obvious, I decided to include the chili made of mung bean sprouts which I sprouted myself.

SALAD INGREDIENTS
Curly kale
Dino kale
Kailan (all the above from @diamondgreensbydsa)
Kimchi
Happygrow microgreens - broccoli, radish, sunflower
Ketumpang air/shiny bush
Daun kaduk
Lacto-fermented belimbing buluh 👉 recipe from my award-winning eBook FUN WITH
Wakame
Goji berries
Butterfly pea flowers
Curry leaves
Raw vegan chili recipe by @rawvegan.love from the High Protein Muscle Fuel ebook that I got in the Ultimate Raw Vegan Bundle. This has corn, red bell pepper, zucchini, sprouted mung beans, tomatoes, etc.

SALAD DRESSING INGREDIENTS
¾ cup liquid (I used water which I soaked my sundried tomatoes as well as coconut water kefir)
2 Brazil nuts
2 tablespoons white sesame seeds
1-inch Bentong ginger
2 kaffir lime leaves
1 Medjool date
1 tamarillo
1 teaspoon @organicfields maqui berry powder