I thought this raw recipe, because of its title, would make an appropriate Fourth of July recipe, but it fits in an everyday practical vegan diet. It comes from Brenda-Joyce Garner, who writes: "This gourmet vegan dish is a crowd-pleaser, whether you're cooking for a vegan guest or a SAD eater alike."
Ingredients:
1 small sweet Spanish Onion (diced)
1 small HOT pepper (diced fine)
1 celery stalk (diced)
2 large tomatoes (chopped into large chunks)
1 cup alfalfa aprouts
1/2 avocado (diced)
Directions:
Toss all ingredients and serve with your favorite raw vegan salad dressing. ENJOY!
