MY DISH ON SALAD

Salad to me can be two things, very lackluster or over the top fabulous. Regardless the choice, salad can ALWAYS be easy, healthy, and creative. In fact…I’m not sure I’ve ever made the same salad twice! So many possibilities, so little time. Sigh. Today though, we are going all out FABULOUS!

I don’t know about you but when I was growing up salad meant iceberg lettuce with Thousand Island Dressing. No awards there in the creative department but that was where my love affair with salad ended. Until…I grew up and discovered salad bars (wow!), taco salads, cobb salads, chicken caesar salads, and the list goes on. Since then I’ve never stopped loving a big hearty salad and just because I’m vegan now doesn’t mean I’m skimping on the hearty. I’ve simply replaced all the fat, calories, salt (and cruelty), for more compassionate and healthier options. Winner!

Take this for example.

Full of fresh greens, crunchy celery and cucumbers, carrots, tangy olives, fresh tomatoes, and a couple of super foods, its packed with tons of fiber, vitamins and nutrients. This salad says hello to all your senses while keeping it simple, delicious, and filling. You won’t even miss the meat.

Here’s the full recipe.

Kat’s Simple Italian Green Salad

Ingredients

Salad

2 large handfuls of mixed greens

1/2 celery, chopped in 1/2 pieces

1/4 red onion, sliced thin

1 handful of alfalfa sprouts

1/2 carrot, sliced lengthwise

1/2 cucumber, sliced in 1/2 rounds

1/2 tomato, sliced

1/2 can pre-chopped olives

1 handful of sunflower seeds

1 handful of alfalfa sprouts

Dressing

1/4 cup olive oil

1/2 fresh lemon

1/2 teaspoon dried basil

salt & pepper

To Make

Mix together mixed greens, celery, and red onion in a bowl, layer on top in no specific order the reaming ingredients, sprinkle sunflower seeds all over. Combine the olive oil, lemon, dried basil and s&p to taste in a small bowl and blend until ingredients are combined, pour over salad.

The beauty of any salad is you can make it any flavor you want, with any ingredients you have on hand. There are no rules when it comes to salad, if there are any then they’re worth breaking. Use your imagination and get in the kitchen and let me know what you come up with. Or just make this one and tell me how good it is.

As always, mending the mind and body through plant based food.

Kat