Lunchtime Salads

Spruce up lunch with these delicious salads + dressingsReplicating the rainbow salad from our local raw food cafe…dressing is a blend of water, pre-soaked cashews and balsamic vinegar. Salad has mixed greens, kale, tender greens, bell pepper, cherry tomatoes, beets, cabbage mix, and sunflower seedsSweet & creamy strawberry-cashew salad dressing is a blend of cashews (one handful), strawberries (about 5-7) and a pitted date. I use a Vitamix to blend (may need to pre-soak cashews if not using a high-powered blender) then drizzled over spinach, kale, spiralized summer squash, apple, broccoli, chopped dates and carrots with crushed black pepper and sea saltSalad of kale, spinach, carrots, walnuts, pumpkin and sunflower seeds + crushed black pepper and kalamata olives🥗

Tahini-miso-garlic dressing: Blend 1/3 cup water with 1 clove of garlic, 2 TBS nutritional yeast flakes, 2 TBS lemon juice, 1 TBS miso, 2 TBS tahini, salt to taste

🌯Burrito of leftover beet burgers from the Isa Does It cookbook (recipe on YouTube), tomato relish (a 5-7 minute sauté on medium heat of of shallot, garlic, cherry tomatoes and salt), vegan cheddar cheese (Parmela Creamery)Spinach salad with cauliflower, broccoli, carrots, walnuts, sunflower/pumpkin seeds + olives. Drizzle of tahini-miso-garlic dressing adding crushed black pepper. Baguette served with the tomato, shallot & garlic relish sauté mentioned aboveCrowd-pleasing lunch salad…In a large salad bowl add a combo of mixed greens, butter lettuce, spinach, kale, romaine then toss in the goodies: chopped cauliflower & broccoli florets, carrots, celery, cherry tomatoes, avocado. Make side bowls of apple slices, drained and rinsed garbanzo beans, raw walnuts, almonds & pumpkin seeds.  Salad dressing options for people to choose: Store-bought salad dressings, fresh lemons and balsamic vinegar + olive oil. Serve with ciabatta bread, crackers & optional vegan cheese slices and butterHeading out? Try my mason jar kale-almond-chickpea salad (oil-free dressing). Simply layer kale with chopped raw almonds and chickpeas. I prefer roasted chickpeas but these were microwaved instead with a little salt. Check out Gemma Stafford’s recipe for “spiced chickpeas made in the microwave” (recipe does use oil). Drizzle to taste balsamic vinegar, shake on nutritional yeast flakes + salt and pepper. Lid on, shake and eat over a napkin:-)

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