Superfood Spring Salad
Even though it's still snowy outside, I've decided to start whipping up lighter dishes in my kitchen in preparation for warmer days ahead here in Minnesota! I wanted to share a salad recipe that made use of lots of healthy ingredients I had on hand and packs a ton of flavor! This salad is the perfect balance of protein and healthy fats to keep you totally satisifed.
Spinach—good plant-based source of protein + vitamin K + reduces inflammation in the body
Avocado—great source of healthy fats + promotes healthy skin
Lemon—detoxifying and adds fresh flavor
Tomatoes—major dietary source of the antioxidant lycopene (fun fact: When you cook tomatoes, the lycopene content is enhanced)
Chickpeas—plant-based source of protein + can help balance blood sugar levels
Vegan "cheese"—1/3C raw cashews, 2T nutritional yeast and spices to taste: Mix ingredients together in high-speed blender and top on salads for rich flavor and a healthy dose of fats, nutrients and minerals.
Vegan ceasar dressing—I love making my own simple salad dressings but recently came across this avocado oil-based Vegan Ceasar from Primal Kitchen—so yummy and Whole30 approved which means no refined sugar.
Chop a few cups of spinach and add to a large bowl. Top with 2 small diced tomatoes, chickpeas (1 15-ounce can roasted in oven with olive oil and spices for 40 minutes; stir half-way through) and drizzle with 2T dressing and half of a fresh squeezed lemon. Transfer to the freezer for 5 minutes to get everything really crips and cold—my favorite way to eat salads. Remove from the freezer and top the salad with fresh slices of avocado and sprinkle with the vegan cheese. Serve right away!