Over The Moon

• 1 peeled and diced avocado, divided
• squeeze of lemon, Meyer preferred
• 3/4 cup unsweetened almond milk
• 1/3 cup fresh garbanzo beans out of the pods, see photo
• pinch of pink Himalayan salt
• handful of fresh herbs including parsley, basil, verbena, and cilantro
• 7 ounces Moon salad sprout mix (see ingredient list above)
• 1 small carrot, julienned
• 1/2 red bell pepper, julienned
• 1 golden beet, peeled and julienned
• 1/2 fresh mango flesh, julienned

1. Squeeze the lemon juice over the peeled avocado as soon as you dice it. In a blender add half the avocado, the milk, the garbanzo beans depodded, a little salt and half of the fresh herbs. Puree. Sample for thickness. Adjust by adding more avocado and beans to thicken or more milk to thin. Adjust salt, too.
2. Plate the moon salad base of sprouts. Add the julienned vegetables plus mango, remaining diced avocado, and herbs. Spoon the dressing over the salad and serve right away.

avocado, lemon, unsweetened almond milk, fresh garbanzo beans, salt, handful of fresh herbs including parsley, salad sprout mix, carrot, red bell pepper, golden beet, mango

Taken from food52.com/recipes/12946-over-the-moon (may not work)