Ingredients
1 cup cherry tomatoes, halved (Red)
1 cup shredded carrots (Orange)
1 cup yellow bell peppers, thinly sliced (Yellow)
1 cup cucumber, diced or spirlized zucchini (Green)
1 cup purple cabbage, thinly sliced (Purple)
1 cup cooked beets, diced (Indigo)
1 cup corn kernels (Yellow)
1 cup mixed salad greens (such as spinach, arugula, or lettuce)
1 handful of micro-greens
Sliceded onion, scallions, olives, nuts and seeds toppings (optional)
Ingredients for the dressing:
1/2 cup vegan mayonnaise
1/4 cup unsweetened plain almond milk (or any other plant-based milk)
2 tablespoons fresh lemon juice
2 cloves garlic, minced
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh dill (or 1 teaspoon dried dill)
1 tablespoon chopped fresh chives
1 teaspoon onion powder
1/2 teaspoon garlic powder
Salt and black pepper to taste
Instructions:
Prepare all the vegetables as indicated in the ingredients list. You can either chop, dice, slice, or shred them according to your preference.
In a large salad bowl, combine all the vegetables along with the mixed salad greens. Toss gently to mix everything evenly.
In a medium bowl, ( or small blender) whisk together the vegan mayonnaise and almond milk until smooth.
Add the lemon juice, minced garlic, chopped parsley, dill, chives, onion powder, garlic powder, salt, and black pepper to the bowl.
Stir well to combine all the ingredients thoroughly. Taste and add anything if needed. Pour the dressing into a glass jar and refrigerate to chill. Best is 30 minutes to blend flavors if you can wait that long.
Drizzle the dressing over the salad and toss gently to coat all the vegetables with the dressing.
Add Micro greens on top
Once the salad is evenly dressed, serve immediately as a colorful and nutritious addition to any meal!
Add a protein if desired and make this a main meal!
Note: My Thai peanut Sauce is also a delicious dressing option.