I have a HUGE salad every day-either at lunch or dinner-as it's a good way to get in raw veggies as well as plant diversity (the number one predictor of a healthy gut microbiome). I basically clean out the fridge with my salads-whatever I have on hand is what typically goes into my salad bowl. Here is an Asian-inspired salad that I have been into lately.
Change up the protein and fruit for variation.
Serves 2-4
Ingredients:
Dressing
1/4 cup + 1 tbsp peanut butter
2 tbsp tamari
1 tbsp cider vinegar
1 tbsp maple syrup
3 tbsp lime
2-3 garlic cloves
1/4 tsp red pepper flakes
1/4 tsp turmeric (because I put it in everything)
1/4 cup warm water
Salad Fixings
(The following amounts are estimates-adjust to your own preference.)
3 cups Chinese cabbage (sub Romaine hearts)
1 cup purple cabbage (sub raddicio)
3 cups arugula (sub red leaf lettuce)
1 cup chopped cilantro-stems and all
1/2-1 cup celery
1/2 cup thinly sliced purple onion
1 cup thinly sliced/chopped bell peppers/baby bells (any and/or all colors)
1/2-1 cup shredded or shaved carrots
1/2-1 cucumber chopped to your preference
1 tomato, chopped
Protein options: soy-infused crispy tofu, edamame beans (cooked according to pkg), pesto lentils (rinse and drain can black lentils and mix with dollop or two of pesto), canned chick peas (rinsed and drained), etc.
Fruit options: 1/2-1 orange (chopped), grapes (sliced in half length-wise), 1 pear chopped
Optional: 1/2-1 cup cooked quinoa
Garnish: 1/4 cup chopped peanuts
Instructions:
Blend dressing ingredients in a Vitamix.
Mix together salad fixings, then drizzle with desired amount of dressing (I usually get at least 2 salads out of my dressing).
Here is the salad with the pesto lentils and orange option.
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