The Alkaline Woodstock Salad

By The Vegan Chickpea/Edited by Dr. Robert O. Young

Yield: 1 serving

• 2 cups romaine lettuce, chopped
• 1 medium tomato, sliced
• 1/2 cucumber or zucchini, sliced
• 1 heaping cup broccoli florets
• 2 tablespoons raw sunflower seeds
• 1 tablespoon pomegrante seeds
• 4 kalamata olives
• 1/4 cup your favorite hummus
• Olive oil
• Lemon or Lime
• pH Miracle pHlavor Salts

1. Combine all vegetables on a large plate.

2. Top with sunflower seeds, pomagrante and olives.

3. Lightly drizzle olive oil, lime, lemon and salt.  Please NO acid or vinegar!

4. Use the hummus as a dip for the vegetables or to top salad.

5. Enjoy!