High-Enzyme Salad

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1 cup sprouted sunflower seeds (I've substituted flax seeds for this)
4 carrots, peeled and grated
1 cucumber, peeled and finely chopped
1 red pepper, seeded and finely chopped
1 bunch green onions, finely chopped
2 oz. grated raw Cheddar chesse (optional)
3/4 cup basic dressing
1 avocado, sliced
radicchio or red lettuce leaves

This salad is a meal in itself. Mix sprouted sunflower seeds, carrots, cucumber, pepper, onions and cheese with dressing. Serve on lettuce leaves and garnish with avocado slices.

(from the book Nourishing Traditions, by Sally Fallon, p. 193)