Apple and pepper salad with Sunbutter dressing


**Before trying, please first follow these precautionary steps:

1.) Remove all preconceived notions of food.
2.) Do not feel bad if your assumption of food is wrong.
3.) Don’t question the ingredients or methods; just have faith.

This is definitely an intimidating salad. I read through the recipe whilst browsing that pesky inter web, which somehow lures me in for hours of mindlessness.

It looked good, seemed interesting, and just so happened to consist entirely of ingredients I already have on hand.

No grocery shopping required is usually the first criteria met before I decide to make/construct a recipe.

You need a few simple ingredients, some of which should already be stocked away in the cabinets.


Apple and pepper salad with Sunbutter dressing
inspired by The Vegan Stoner
serves 1 as a main, 2 as a snack

This salad is surprisingly acidic. It has a nice creamy sauce which would best be served with a side of toast. Only in retrospect did I realize that the sauce would be the perfect dressing for a nice warm bowl of brown rice or bed of salad greens and sunflower seeds. Anyways, that is my recommendation. 

Wash and chop 1 apple and 1 bell pepper into bite-sized pieces. Place into a medium-sized bowl. Drain 1/2 15-oz can chickpeas and add to the apple-bell pepper mixture. Mix 1 tablespoon sunflower seed butter, honey, balsamic vinegar, and lemon juice in a small bowl.

Dress the apples, bell pepper, and chickpeas with the sauce. Serve with a slice of toasted bread (as I discovered while munching away) and/or over a bed of salad greens.


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