I’ve been a bit slacking in the sharing of recipes and such, so I figured to get on track with this one, especially since I have already been asked for the recipe!
What’s interesting about this, is that the ‘recipe’ can have a million variables. The best thing about making a salad like this is that you can use so many different combinations of veggies to suit your tastes… depending on what you buy or just what happens to be in the fridge. The guidelines with my recipe is that it must be all plant based, high in protein and nutrients, organic and clean, and lean and mean. haha. Ok yummy too!
Having said that, here are the ingredients that I used:
* ALL Organic
– Herb Mix Salad
– Sugar Plum Tomatoes
– Green Pepper
– Shredded Carrots
– Garbanzo Beans
– Kidney Beans
– Raw Sunflower Seeds
– Ground Hemp seed
– 1 package of firm tofu
– 1 avocado
– Seasoning and/or salad dressing of your choice
First I sliced the tofu into small cubes and then sauteed them in coconut oil. I didn’t use any seasoning. The tofu is an optional ingredient. Sometimes I will use it and sometimes I will not. I prepare it separately, however, and leave it on the side so that it may be added or not. After it was cooked, I placed it in a bowl and put it in the fridge to cool off. I served it on the side, but wanted it to be the same temperature as the salad.
Then I washed and sliced all of the veggies. I added the herb mix, kale, and spinach to my big ‘ole salad bowl and mixed them up a bit. I then got a little artistic as I do sometimes with food and began placing the sliced veggies in a circular pattern and then distributed the diced veggies all around. You may make your own design. 🙂 After that, I spread the kidney and garbanzo beans around. Lastly, I sprinkled the sunflower seeds and a few spoons of the hemp seed around the top. That’s it! Once we served the salad in bowls and added our dressings of choice, I added the sliced avocado on top. And as far as dressings, you may use whatever suits your fancy. I go with a homemade dressing that I make on the spot. I first add oregano, basil, black pepper, crushed red pepper, and a dash of salt (optional on the salt). I then drizzle a little olive oil on top along with apple cider vinegar, red wine vinegar, and sometimes a balsamic vinegar, and then I finish it off with a little fresh lemon juice.
This is delicious and of course nutritious. Aside from the obvious benefits of eating all of those veggies, the beans are a great source of fiber and protein, the sunflower seeds and avocado provide healthy fats, and the hemp seed is loaded with protein and omega 3! The tofu, if you so desire to use it, will provide even more protein. But my feelings on tofu is that it should be used sparingly in your diet… a little is great, but too much can have negative effects.
What’s great about this meal, is that you can eat as much of it as you want! Feel free to fill up, cuz this will provide you with everything you need and it will burn off quick. I recommend making a BIG salad so that you can save the leftovers for a quick and healthy lunch or snack the next day.