Raw Vegan Challenge Day 2 🌱 | How To Make Raw Vegan Carrot Cake | Korenn Rachelle

pita bread

🥗Healthier: whole grain pita

💰Cheaper: tortilla

Whole grain pita adds fiber, while tortillas can be more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a higher smoke point, while vegetable oil is often cheaper.

sumac

💰Cheaper: lemon zest

Lemon zest can mimic the tartness of sumac.

mixed greens

🥗Healthier: spinach

💰Cheaper: iceberg lettuce

Spinach is nutrient-dense, while iceberg is more economical.

Prepare the pita bread by cutting it into triangles and toasting until crispy.

Wash and dry the mixed greens thoroughly.

Chop the tomatoes, cucumbers, bell peppers, and radishes into bite-sized pieces.

Slice the green onions and chop the parsley and mint finely.

In a large bowl, combine the mixed greens, tomatoes, cucumbers, radishes, bell peppers, green onions, parsley, and mint.

In a small bowl, whisk together olive oil, lemon juice, sumac, salt, and black pepper to create the dressing.

Pour the dressing over the salad and toss gently to combine.

Add the toasted pita bread just before serving to maintain its crunch.

Taste and adjust seasoning if necessary.

Serve immediately for the best flavor and texture.

Spice Level:

Dietary

Allergens