Summer Salads

 Strawberry Salad: For the dressing: 1 cup strawberries, 1-2 pitted Medjool dates, 1 peeled & chopped orange. Blend & pour over mixed greens makes for a light, tasty, refreshing lunch or snack. Chopped apple & walnuts would be a good addition:). Serves 1 large or 2 small. 
Blueberry Salad: Yummy salad dressing poured over fresh lettuce/spinach & blueberries! Dressing: Soak handful of raw unsalted cashews for 2-4 hrs and blend with a handful of strawberries, raspberries & blueberries, & 1 medjool date(pit removed). Very creamy & delicious! If you have a high-powered blender like a Vitamix you can skip the soaking. Mega Salad: Spinach, kale, carrots, walnuts, sunflower seeds, freshly ground pepper, nutritional yeast flakes, baked potato, avocado, & home-made low-fat hummus! Topped w/ a creamy roasted garlic walnut dressing. For the oil-free hummus: In a blender or food processor, blend 2 cans of garbanzo beans (1 can drained & rinsed & 1 can with the liquid), 2 cloves garlic (I like mine roasted), juice from 1 lemon, 1-2 heaping TBS sesame tahini, 1/2 tsp paprika, 1 tsp cumin, 1/8-1/4 tsp cayenne, 1/4 roughly chopped jalapeno (optional), salt to taste (recipe only slightly modified from the FatFreeVegan blender hummus recipe).

For the garlic walnut dressing: Saute 3-4 chopped garlic cloves in a small pan for a minute or two. I use vegetable broth or water to saute but olive oil works. In a food processor, combine the garlic + 1/4 cup walnuts, 1/3 cup water, 2 TBS fresh lemon juice, 1-2 TBS nutritional yeast flakes or “nooch”, 1 TBS chickpea or mellow white miso, & salt to taste. Braggs brand has some good nooch. Nooch and miso can be found at any natural foods store. 




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