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