Makes 2 servings

Salads, and what yo u dress them with, are full of wonderful, nutritional ingredients that are vital to a healthy body. This recipe is a guide, but think about using up the odds and ends in the fridge. If you don’t have exactly what’s on the list, improvise! You could add some dinner leftovers, a can of chick peas, cooked lentils, nuts, seeds, tofu, tempeh, or beans for a protein punch.

These ingredients are basically the majority of my daily salad base. It is one of the ways you can get in most of your healthy, energizing whole foods daily. The toppings and protein choices may change but it will give you a consistent start to your lunch or dinner planning.

Make extra (keep avocados, onions, tomato’s, and dressing to the side and add in when ready to eat). Leave it in a covered storage bowl for another lunch or meal prep

Ingredients:

4-6 cups fresh salad greens like romaine, butter lettuce, red-leaf lettuce, arugula, spinach, kale etc …chop it and mix it up!
1/2 avocado, peeled and diced (or use the whole avocado if you like!)
1/2 (or more) tomato, diced OR hand full chopped cherry tomatoes
1/2 medium cucumber, chopped into bite-size pieces
Handful or two of shredded red and green cabbage (about ½-1 cup)
1/2 carrot, chopped or grated
3-4 chopped fresh basil sprigs
1-2 celery stalks chopped
4-5 chopped fresh cilantro sprigs
¼-1/2 cup chopped red onion or scallions
Micro greens and or sprouts of your choice ( I love crunchy pea sprouts)
1 teaspoon hemp seeds (optional)
2 tablespoons toasted sunflower seeds or almonds (spread on a baking sheet and roast at 300 for just a few minutes, they toast fast so keep an eye on them!) OR use them raw.

To Prepare:

Get a big salad bowl with lots of room. Add the lettuce, arugula, kale, tomato, and cucumber, celery, and whatever other veggies you’re playing with.
Top with the micro greens, sprouts, avocado, carrot shavings, and herbs.
Sprinkle with the seeds and nuts.
Lightly salt & pepper if you like.
Add in all your goodies (Plant Protein source, grains or other veg) Drizzle the dressing directly onto the salad and toss. Your super salad is ready for you!

Dressings are a nice touch to add on to a salad, a main or even used as a dip. Remember to not over dress, as it is always best to taste the real flavor of the food. I always double up on the recipe so I have plenty for a few days! Here are a few of my favorites

Delicious Dijon vinaigrette Dressing

1 Tbsp. Of Dijon mustard
1/2 cup olive oil
1 tablespoon. maple syrup
3 tablespoons of your choice of vinegar ( red wine, balsamic, white wine)
1-2 cloves of grated garlic
1/4 teaspoon of salt
pepper to taste
Blend or whisk in small bowl. I find whisking olive oil slowly as the last ingredient works the best.

Apple Cider Dressing

1/3 cup of olive oil
1 garlic clove grated
2 tablespoons apple cider vinegar
1 teaspoon Dijon mustard
2 teaspoons of maple syrup
1/2 teaspoon of salt
Whisk all together in a bowl until creamy.
Store in a glass jar

Creamy Cilantro Dressing

2 cups of fresh cilantro ( you can add basil )
1/2 avocado
1 garlic clove grated
1/4 cup lime juice
1/2 teaspoon ground corriander
2 teaspoons of maple syrup or honey
1/2 teaspoon salt
1/2 cup of olive oil
Place all ingredients ( except olive oil) in a food processor. Pulse until combined. While blade is running add olive oil slowly and blend until smooth.
Store in glass jar.

Sesame Vinaigrette dressing

2 finely minced garlic cloves
2 Tablespoons white miso paste
2 tablespoons tamari
2 tablespoons rice vinegar
2 tablespoons of dijon mustard
2 tablespoons coconut aminos
2 teaspoons toasted sesame oil
1/3 cup olive oil
1/12 inch of fresh ginger
4 teaspoons of water
3 teaspoons of toasted sesame
Combine all ingredients ( except sesame oil and olive oil) in a blender on low , slowly drizzle in oils and blend until smooth
Store in a glass jar and refrigerate