Here's a salad to make with all that fresh green produce in your refrigerator. It's a powerhouse plant based protein salad that will satisfy and fill you up for lunch or serve as a first course salad at dinnertime.
Several stalks of baby broccoli, stems and florets coarsely chopped
1 handful of baby spinach, chopped into 1/2 strips
1 small handful of red or green fresh cabbage, shredded
1 small handful coarsely shredded romaine or other lettuce
1 small fennel bulb, finely sliced or shredded
1 tablespoon hemp hearts
1 tablespoon avocado oil
2 teaspoons lemon juice
1 teaspoon ACV
just a dash of good salt and pepper
1/2 peeled avocado, cut into 1/2 pieces
alternate/optional ingredients: 1 tablespoon grated parmesan cheese or nutritional yeast (hey, it's tasty, sort of like parmesan cheese but way way healthy).
First, steam the broccoli very gently (just 3 minutes over steaming/boiling water will do the trick if you are using broccolini - use the stems too and all those little leaves on the stems). It's all good!!
Put the broccolini in the freezer for 2 minutes to stop the cooking process. You want the broccolini to be al dente and cool before you toss it in the salad.
In the meantime, put all ingredients except avocado into a large bowl in the order listed adding the broccolini too. Toss everything well, dish up and put avocado on top. Enjoy.
Serves 2 for lunch, or 4 as a dinner salad
Sunday, March 26, 2017
Today I went to my local Farmers Market and found amazing green veggies.....hey, it's Spring so there's bound to be many green veggies available at the Farmers Market. I buy and eat organic: red swiss chard, dandelion greens, purple kale, spinach, baby boy chop, brussels sprouts, parsley, avocados. I love all this wonderful greenery and I believe (in addition to loving the way it all tastes), it keeps me healthy, happy, (hormonal balance) and energized.