Dressing:
1/2 fresh red or green pepper (spicy)
1 clove garlic
A small bunch of fresh basil
2 tablespoons red wine vinegar
3 tablespoons plain yogurt
1/3 cup extra virgin olive oil
Pinch of salt and pepper

To make the salad dressing add all ingredients together into a blender, blend until well combined. Have a taste – you want the salt and acid to be slightly over the top, so adjust if needed and blend again. Pour into a serving cup and set aside.

For the salad:
1 smallish sized yellow zucchini
1 smallish sized green zucchini
2 carrots
2 small fresh red
2 small golden beets
1 cup of sprouted alfalfa or pea shoots

Wash and trim the zucchini and carrots. Peel dirty bits off of the beets and wash. Using the course grater attachment in a food processor, grate the vegetables one at a time. Tip out onto a platter or salad bowl so it looks like a rainbow and scatter pea shoots over the top. Dress at the last minute when about to eat.