Call me weird, call me crazy, but sometimes I wake up in the morning with a hankering for salad. And yes, I often give in to those “cravings.” This morning I concocted a vegan chop chop with lots of veggies, finely diced and tossed with a bit of sweet vinegar:
Romaine, carrot, mushroom, yellow bell pepper, cucumber, black beans, almonds, and a splash of balsamic fig vinegar.
Initially I wanted to make a sauce to pour over some quinoa, beans and steamed veggies. Then I changed my mind and decided salad would be more interesting today… The recipe for the dressing can be found in Isa Chandra Moskowitz’s book Appetite for Reduction.
Quinoa, spinach, and sliced pear with Catalan dressing made of roasted red peppers, almonds, shallot, vinegar and dijon
Today’s salad is a variation on raw kale salad. Seriously folks, if you haven’t tried this salad yet, make it your new year resolution to whip up a batch! It’s a Vitamin A, C and K powerhouse. It also has 13g of protein – a quarter of your daily requirement if you eat about 2000 calories a day.
Purple kale salad with garbanzos and pumpkin seeds
1/2 bunch of purple kale
1 tbsp tamari (Braggs or other low-sodium soy sauce would be a good substitute)
2 ounces pumpkin seeds
1/2 cup garbanzo beans
1 generous squirt of lemon juice
Wash and chop the kale into small pieces. Put it in a bowl with the avocado and tamari. Massage the whole mess with your hands until the kale looks wilted. Divide the massaged kale onto two plates and top with pumpkin seeds and garbanzo beans.
Nutrition Per Serving: 315 Calories; 22g Fat (58.3% calories from fat); 13g Protein; 22g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 523mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat.
Another day, another salad! This time it’s leftovers from last night’s dinner at Milagro in Kirkland. The tacos were nothing special, the drinks were expensive, the place was loud, but the salads…oh-la-la! I had a jicama salad that was to die for; the flavor was amazing (a taste of summer) and I could eat it with my fingers (bonus!).
It would be easy enough to recreate at home:
Thick spears of jicama, watermelon, pineapple, and cucumber tossed with a pinch or two of cayenne, chopped cilantro, and a squirt of lime juice, to taste.
Image courtesy of seedsgarden
Fun facts: Did you know that jicama is a legume? Weird, huh? I always thought it was a starchy veg. Not so. It grows on vines that may reach 20 feet in length. The vines tend to hug the ground, terminating in tubers (the part of the plant that we eat) that may grow as large as 50 pounds! Thank goodness the ones they sell in the stores are only about 3 pounds. Could you imagine trying to get a 50 pound jicama home? Not to mention what the heck you’d do with all that jicama.