This salad is loaded with the full spectrum of nutrients, flavors and textures. I can eat it every day!
Ingredients
Salad
These are the ingredients I used this time. However any of the following can be substituted with what you have on hand or added to:
1 cup frozen edamame beans, defrosted in microwave for 2 min
1 cup black beans
1 cup red or orange peppers, diced
1 cup celery, diced
1 cup carrots, diced
1 cup red onion, diced
3-4 green onion, chopped
2 cups cabbage, chopped
1 1/2 cups cooked quinoa
1/2 cup chopped parsley or/and cilantro
1 avocado (to be added later - see instructions below)
Dressing
4 cloves of garlic, minced
Juice of 2-3 limes
1/4 cup apple cider vinegar
2-3 Tbs olive oil
1 1/2 tsps cumin
1-2 tsps maple syrup
1 Tbs low-sodium tamari or soy sauce
Freshly ground black pepper
Optional: I drizzle a very small amount of cilantro/jalapeno sauce - you can use any hot sauce if you like it spicy
Instructions
Chop everything to roughly the same size and add the dressing
Let it sit for a few hours to absorb the flavors either in the fridge - if you like your salads really cold - or on the counter for room temperature salad
Just before serving cut up the avocado into small dice and add it separately on each bowl of salad - this way the leftovers will keep better than with the avocado in it
Scoop it up with Baked Tortilla Corn Chips or crackers of your preference or have it on its own
Enjoy!
Notes
Epic Crunch Salad
This salad is loaded with the full spectrum of nutrients, flavors and textures. I can eat it every day!
Ingredients
Salad
These are the ingredients I used this time. However any of the following can be substituted with what you have on hand or added to:
1 cup frozen edamame beans, defrosted in microwave for 2 min
1 cup black beans
1 cup red or orange peppers, diced
1 cup celery, diced
1 cup carrots, diced
1 cup red onion, diced
3-4 green onion, chopped
2 cups cabbage, chopped
1 1/2 cups cooked quinoa
1/2 cup chopped parsley or/and cilantro
1 avocado (to be added later - see instructions below)
Dressing
4 cloves of garlic, minced
Juice of 2-3 limes
1/4 cup apple cider vinegar
2-3 Tbs olive oil
1 1/2 tsps cumin
1-2 tsps maple syrup
1 Tbs low-sodium tamari or soy sauce
Freshly ground black pepper
Optional: I drizzle a very small amount of cilantro/jalapeno sauce - you can use any hot sauce if you like it spicy
Instructions
Chop everything to roughly the same size and add the dressing
Let it sit for a few hours to absorb the flavors either in the fridge - if you like your salads really cold - or on the counter for room temperature salad
Just before serving cut up the avocado into small dice and add it separately on each bowl of salad - this way the leftovers will keep better than with the avocado in it
Scoop it up with Baked Tortilla Corn Chips or crackers of your preference or have it on its own
Enjoy!
Notes
Serves 4