Kitchen Sink Salad
Kitchen Sink Salad with Cilantro Lime Vinaigrette serves: Serves 2 (about 3 cups or 720 ml salad plus 2 tablespoons dressing per serving)
Prep Time: 20 minutes | Cook Time: none | Total Time: 20 minutes
Ingredients:
Salad Mix
- 2 cups (70 g) salad greens of choice (chopped romaine, baby spinach, mesclun mix, arugula, etc.)
- 2 cups (about 200 g) chopped vegetables (carrots, celery, cucumber, bell peppers, tomatoes, etc.)
- 1 1/2 cups (263 g) cooked beans, or one 15-oz (425-g) can beans, drained and rinsed (your choice), or one 8-oz (227-g) block tempeh, chopped
Cilantro Lime Vinaigrette (makes about 1/4 cup or 60 ml):
- 3 Tbsp olive oil
- 1 Tbsp lime juice (about 1 fresh lime)
- 1 tsp maple syrup
- 1/8 tsp salt
- 2 Tbsp tightly packed chopped fresh cilantro
- Dash of garlic powder
- Black pepper, to taste
Instructions:
1 Hass avocado, chopped
2 tablespoons hemp seeds
- Read through recipe and put all ingredients in your work area before starting your prep.
- To each of two large salad bowls, add half the salad greens, chopped vegetables and beans or tempeh.
- In a small bowl or mason jar, place all vinaigrette ingredients. Stir to combine and set aside.
- Add half of the avocado and 1 tablespoon of hemp seeds to each of the two salads. When ready to eat, top each salad with 2 tablespoons dressing and toss to combine.
Notes
Storage tip: Undressed salad will keep in the refrigerator overnight. Dressing will keep for up to 1 week, stored in an airtight container and refrigerated.
Make it nightshade-free: Choose nightshade-free veggies such as carrots, cucumbers, celery, snap peas, green beans, zucchini, sprouts and mushrooms
Nutrition Information Per Serving:
581 calories, 36.8 g total fat, 4.9 g saturated fat, 7.6 g polyunsaturated fat, 22.2 g monounsaturated fat, 0 mg cholesterol, 199 mg sodium, 1442 mg potassium, 52 g total carbohydrates, 19.7 g fiber, 7.7 g sugar, 17.8 g protein, 9% calcium, 26% iron
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