As I have tried to reduce meat and dairy in my diet due to inflammation, I just feel better when I am more plant-based but I have eaten meats and cheese all my life so this transition is not an easy one or a quick one. I LOVE C H E E S E and I find that has been one of the hardest things for me to change. I realize that my body may not like all the things that my tastebuds do. So I have started testing some new recipes and OH MY is this a winner!
This Vegan salad is not your average salad, it’s one you will CRAVE, I ate 4 times last week for lunch!
Ingredients
1 1/2 cups spinach chopped
1/4 cup shredded carrots
1/4 cup chopped cucumber
5-6 cherry tomatoes chopped
any kind of sprouts ( totally optional, I had them in the fridge)
1/4 bell pepper
1-2 tablespoons nutritional yeast
salt and pepper and oregano to taste
1/2 cup white beans
Juice of 1 lime and 1 lemon
2 tablespoons roasted salted nuts of any kind, I used sunflower seeds or pumpkin seeds
1/4 cup crunched veggie crisps or tortilla chips. I personally used Off The Eaten Path Veggie Crisps from Costco
1/2 avocado
Directions
Combine lettuce and veggies add avocado, salt pepper, yeast and lemon, lime juices and toss well until the avocado and juices are coating all veggies well.
Add in nuts and crunches, mix and taste
Adjust seasoning and enjoy
You can adjust any veggies you have in the house these were the veggies I had in the fridge and pantry items! This particular salad was SO good was because of the creamy tart “dressing” from the avocado and citrus juices along with the salty crunchy nuts and veggie crisps.