I basically eat salads for lunch always, year round, regardless of the weather. A gal’s gotta get her greens. I also tend to get really tired after lunch, and salads help balance that out. Especially followed by a hot mate.
This is the last day of my 22 day vegan challenge. I had to start adding wild fish and cutting out carbs (aside from a little quinoa) about a week ago due to the fact that I was actually gaining weight on this challenge. Obviously, not what I was going for with my New Year’s Resolution. I am glad I did it through because it helped me understand some things about my body and what works well for me. It also got me eating a bunch of veggies in general which is always a good thing. It also helped me find a new vegan protein shake that I LOVE for post workouts.
This salad is delicious vegan challenge or not and is oh so tasty.
Kale & Portobello Salad with Almond Ginger Dressing
- 1 bunch of kale, finely chopped.
- 1 can chickpeas, rinsed and drained.
- 1 lb broccoli
- 1 avocado
- 1 cup pickled beets
- 2 large portobello mushroom caps
- 1 tablespoon sesame oil
- 1 tablespoon balsamic vinegar
- 1 tablespoon tamari
For Almond Ginger Dressing
- 6 tablespoons of almond butter
- juice of half of lime
- 2 tablespoons apple cider vinegar
- 2 tablespoon tamari
- 2 teaspoons grated ginger
- 2 teaspoon raw organic honey
- 2 teaspoons miso paste (chickpea or light brown)
For salad, saute’ mushrooms in oil, vinegar and tamari for about 10 minutes over medium heat. Set aside to cool. Meanwhile steam the chopped broccoli for about 10 minutes as well. Build salads with kale first, followed by the rest of the ingredients. For the dressing, whisk all ingredients well before serving. Dressing keeps for a week in fridge.