Green Confetti Salad
with Crispy Tortilla Chips
Number of Servings
Serves 4
Ingredients
  • 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
  • [q:1/2] cup of chopped fresh basil
  • [q:1/2] cup of chopped Italian flat-leaf parsley
  • 1 cup of chopped cilantro
  • 1 tsp + 1 Tbsp nutritional yeast
  • 4 Tbsp olive oil, divided
  • [q:1/4] cup of lemon juice
  • 1 Tbsp of lemon zest
  • 2 tsp garlic powder, divided
  • 2 tsp sea salt, divided
  • [q:1/2] tsp black pepper, divided
Directions
  1. Preheat oven to 400º Fahrenheit.
  2. Cut 8 Ezekiel 4:9 Sprouted Grain Tortillas into 6 equal-sized pieces. Drizzle with 2 Tbsp of olive oil and toss to coat.
  3. Season with 1 tsp of nutritional yeast, 1 tsp of garlic powder, 1 tsp of sea salt, and [q:1/4] tsp pepper.
  4. Bake in the oven until brown and crisp, about 5 minutes. Set aside to cool.
  5. Shred/chop 4 cups of cabbage, 2 cups of Brussels sprouts, 2 cups of Persian cucumbers, 1 cup of green onions, basil, cilantro, and parsley into small confetti-size pieces.
  6. Combine green salad ingredients in a large bowl. Drizzle in 2 Tbsp of olive oil, [q:1/4] cup lemon juice, 1 Tbsp of zest, 1 tsp sea salt, 1 Tbsp of nutritional yeast, 1 tsp of garlic powder, and [q:1/2] tsp of pepper, then toss to combine.
  7. Serve immediately with tortilla chips.
Nutrition Info
505 Calories, 19 g Protein, 0 mg Cholesterol, 66 g Carbohydrates, 6 g Total sugars (0 g Added sugars), 17 g Fiber, 21 g Total fat (3 g sat), 871 mg Sodium, [nut:5] Vitamin B1 (thiamine), Vitamin B2 (riboflavin), Vitamin B3 (niacin), Vitamin B6, Vitamin B12, Vitamin C, Vitamin K, Phosphorus, [nut:3] Iron, Magnesium, Zinc, [nut:2] Folate, [nut:1] Vitamin A, Vitamin E, Calcium, Potassium