May 26, 2017
I've literally been making a version of this salad every weekday for the last 3 weeks. I'm not even tired of it. Honestly, the heart of this salad is the dressing:
2 tbsp of each water, tamari & apple cider vinegar, 1/4 cup nutritional yeast, 1/2 cup oil (I've been using avocado or olive or a combo of the two), 1 tbsp tahini, 2 cloves garlic. Give it a whirl with an immersion blender to get it nice and creamy and to incorporate all the ingredients.
The salad changes, but usually contains some or all of the following: quinoa, buckwheat, spinach, arugula, kale, parsley, cilantro, green onions, sugar snap peas, carrots, radishes, grape tomatoes, cauliflower, broccoli, cabbage, really anything works. I'll often top it with some chia and hemp seeds, and sometimes sprinkle it with almonds or pumpkin seeds as well.
It is soooooo delicious and I always feel satisfied and comfortable, even after a big bowl (it's always a big bowl....).
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