When I first became a vegan, I hated salads. Of course, the salads I was thinking of were the ones with iceberg lettuce and a single sliver of a sad, pale tomato.
My, how times have changed.
These days, my go-to meal is a salad. Salads usually make an appearance as my lunches and as the first course of my dinners. A colleague recently commented that although he always sees me eating a salad at lunch, no two salads are ever the same. Variety is the key to enjoying salads and I've got a list of ingredients for you to mix and match in creating your perfect salad:
- hemp seeds
- dulse flakes
- cherry tomatoes
- mixed greens
- romaine lettuce
- basil leaves
- spinach leaves
- red/yellow/green peppers
- apple slices
- pear slices
- avocado
- mandarin orange slices
- cucumbers
- grated carrots
- grated beets
- candied or raw nuts (almonds, pecans, hazelnuts, walnuts etc.)
Any combination (or all) of the above ingredients tossed with an oil and vinegar dressing can make a quick and easy meal that is so not your everyday, boring salad.
Enjoy!
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