Source: Adapted from Rainbow Green Live-Food Cuisine
1 bunch chopped asparagus or 1/2 pound chopped green beans (depending on season)
1⁄3 cup broccoli (finely chopped)
1⁄3 cup basil (finely chopped)
1 red bell pepper (slivered)
1⁄3 cup parsley (finely chopped)
1⁄3 cup fennel bulb (finely chopped)
2 tablespoons lemon juice
2 teaspoons ginger (fresh minced )
2 teaspoons ground pepper
1 teaspoon Celtic sea salt
Option: Use other seasonal vegetables, like zucchini or cucumber.
Combine asparagus, tomatoes, red bell pepper, broccoli, basil, parsley and fennel in a bowl. Blend the remaining ingredients to make a sauce. Combine and let sit for a half hour for flavors to blend.