Green Confetti Salad with Crispy Tortilla Chips
- 8 Ezekiel 4:9 Sprouted Grain Tortillas
- 4 cups of green cabbage, shredded
- 2 cups of Brussels sprouts, shredded
- 2 cups of Persian cucumbers, diced
- 1 cup of green onions, diced
- ½ cup of chopped fresh basil
- ½ cup of chopped Italian flat-leaf parsley
- 1 cup of chopped cilantro
- 1 tsp + 1 tbs nutritional yeast
- 4 tbs olive oil, divided
- ¼ cup of lemon juice
- 1 tbs of lemon zest
- 2 tsp garlic powder, divided
- 2 tsp sea salt, divided
- ½ tsp black pepper, divided
Preheat oven to 400º Fahrenheit.
Cut 8 Ezekiel 4:9 Sprouted Grain Tortillas into 6 equal-sized pieces. Drizzle with 2 tbs of olive oil and toss to coat.
Season with 1 tsp of nutritional yeast, 1 tsp of garlic powder, 1 tsp of sea salt, and ¼ tsp pepper.
Bake in the oven until brown and crisp, about 5 minutes. Set aside to cool.
Shred/chop 4 cups of cabbage, 2 cups of Brussels sprouts, 2 cups of Persian cucumbers, 1green onions, basil, cilantro, and parsley into small confetti-size pieces.
Combine green salad ingredients in a large bowl. Drizzle in 2 tbs of olive oil, ¼ cup lemon juice, 1 tbs of zest, 1 tsp sea salt, 1 tbs of nutritional yeast, 1 tsp of garlic powder, and ½ tsp of pepper, then toss to combine.
Serve immediately with tortilla chips.
Enjoy! This recipe serves 4-8.
