Hey guys! Tonight after I got home from a stunning hike I made a vegan chopped salad with a creamy hemp seed dressing. I based it off of a recipe from Hot For Food which I will post below. I subbed in cilantro for the parsley and it turned out great. Don’t be afraid to experiment with recipes when you don’t have all of the ingredients- you might just come up with something great (and eat 3 bowls of it). Ha- not kidding. But its all veggies right? If you try it let me know!
*makes 4 small salads or 2 large salads
creamy herb dressing ingredients:
1/2 C olive oil (cold pressed)
1/3 C water
2 tbsp apple cider vinegar
1/4 C nutritional yeast
1/4 C hemp hearts
1 tsp fresh dill
1 tsp fresh parsley
1 tsp onion powder
1/4 tsp sea salt
Combine all the dressing ingredients in a high-powered blender until smooth. Refrigerate until ready to assemble salad.
8-10 C kale, stems removed
1/2 lemon, juiced
pinch sea salt
Finely chop kale into ribbons/shreds. Massage with lemon juice and sea salt with your hands for a few minutes until the kale is softened and wilted.
dressed chickpeas ingredients:
1 can chickpeas, rinsed and drained
1/2 lemon, juiced
1 tbsp fresh parsley, chopped
1/4 tsp cayenne
sea salt & pepper to taste
In a bowl combine chickpeas with lemon juice, parsley, cayenne, sea salt & ground pepper to taste until well combined. Refrigerate until ready to assemble the salad.
1 avocado, diced (use 1/4 of the avocado per salad)
1 1/2 C corn kernals (either 2 left over cobs, cut off, or frozen thawed)
1 C chopped cucumber
1 1/2 C chopped cherry tomatoes
1 1/2 C chopped celery
1 crown broccoli, chopped in florets (approx. 1 1/2 C)
1 green onion, finely chopped
1/2 C nut & seed mix (pumpkin seeds, sunflower seeds, hemp hearts)
Prepare the rest of your vegetables for the salad. Make sure all the veggies are cut to uniform pieces.
Eat to your heart’s content!