I love eating huge salads at night, something about all the water and veggies that feels so replenishing. With hearts of palm and a tangy ginger dressing, this one is extra tasty!
Baked sweet potato
Heart of Palm
1/2 tsp ginger
1/2 tsp miso paste
Mix dressing and drizzle over salad. Enjoy!
Just another fresh, delicious, summer salad! My artichoke obsession persists, but now I’m super into the soft, watery, creamy texture of butter lettuce! I should have bought more than one head, because this one was gone in one meal! Still learning how to shop for vegan eating 🙂 This salad is so good, so simple, and could easily be shared– but I ate the whole thing 🙂 Feel free to do so, nothing but nutrients here, and a fantastic way to get your greens in!
1 head butter lettuce
2 cups mixed greens
1 red bell pepper, sliced
4 artichoke hearts chopped
1 green onion chopped
For the dressing combine :
1/2 large lemon, squeezed
1 tsp mustard
1/2 tsp apple cider vinegar
2tsp agave sweetener
Black pepper to taste
Just toss everything together and chow down!!
Here’s another simple workday lunch. This warm summer we are having makes me want lots of crisp fresh salads! This one was delicious!
2+ cups mixed greens (i love a mix that includes both spinach and arugula)
Kabocha squash, 1/2-1 cup cubed and steamed
Red bell pepper, 1/3 sliced
1/2 cup cooked whole grain pasta of choice
Goat cheese (optional, crumbles sprinkled)
1/2 lemon juiced
1/2 avocado cubed
Kabocha seeds (Scooped out, cleaned and baked until crispy)
Toss all ingredients and enjoy out in the sun!
I love combining sweet and savory. Herbs and hearty squash with the light and sweetness of ripe strawberries. While we always have great produce in Northern CA, the strawberries are boggling right now 🙂 Getting your greens never felt like such a treat with this salad.
-3 cups dark leafy greens
-1 cup chopped and steamed starchy veggies; I used white sweet potato and orange kabacho squash
-4 large strawberries chopped
-sliver of red onion and/or bell pepper
-1 large lemon for dressing
-1 tbs herbed goat cheese
-salt/pepper/parsley dashes on top
It’s salad, so combine in a bowl 🙂 With the rich flavor of the goat cheese and the herbs, I found lemon juice to be a perfect dressing by itself, (and so portable to take to work in a ziplock and then squeeze before eating) but you could incorporate balsalmic vinegar, olivie oil, etc by drizzing as well. Enjoy!!
Anothe simple, nourishing salad! Simply toss and enjoy:
1/4 large lemon juiced
4-5 sprays balsamic vinegar
1/8 red onion chopped
4 cups cleaned, dried, torn curly kale
1-3 cups cubed steamed butternut squash
1cup cooked lentils
1 cup cubed roasted beets
Yum, this is a simple lunch salad I made last week with a mix of raw and cooked veggies. So simple, just real food veggies. No added fats, salts or anything artificial. Just yummy goodness!
2 cups mixed greens (organic girl mix)
Juice 1/2 lemon
1/3 cup roasted beets/kale (recipe Here!)
1 cup plain roasted potatoes and butternut squash (on parchment paper sans oil or salt)
1/2 red bell pepper sliced
1/2 cucumber slices
3-4 tbs fresh cilantro
Toss all ingredients and enjoy!! Preferably out in the sun 🙂
2 ingredients, that is all I used. You could certainly doctor this one up with some sunflower seeds, cucumbers, diced tomatoes, etc. but I ate it with nothing but spinach and mangoes! Weird, but delicious in its simplicity 🙂
2 cups spinach/power greens
2-3 small ripe mangoes
Cut the fleshy “cheeks” off of each mango, and cut into cubes. Scrape off from the skin and place on top of greens in your bowl. Then cut away remaining mango flesh from sides and seed. Place these remnants in blender with 1/2 cup (or so) of water. (Alternatively you could use a nut/seed or ‘milk’ of choice). Blend until a creamy sauce results. Pour over your salad, toss and enjoy!! Tasty, summery, whole, real ingredients 😀 ❤