vegan salad

All posts tagged vegan salad

Vegan Blue Cheese & Fruit Crunch Kale Salad

Published January 5, 2012 by Vegan Derby Cat Party

While flipping through Raw Food Real World, I spotted a meyer lemon dressing made from lemons, honey, olive oil, and salt & pepper. I had a bag of lemons in my fridge, two bunches of kale on the counter, and that brand new brick of vegan blue cheese I was dying to use, and came up with this. If you don’t have a fancy high powered blender you can just use lemon juice instead.

Lemon Vinaigrette Dressing

4 small lemons, ends removed and peeled leaving a little pith
raw agave and/or maple syrup, to taste
drizzle of oil
salt & pepper

Vegan Blue Cheese & Fruit Crunch Kale Salad

2 bunches of kale, washed, ribs removed, and finely chopped
1 pear, shaved into salad with peeler
1 apple, finely chopped
3-4 ounces of vegan blue cheese, crumbled
a few handfuls of raisins
handful of dried cranberries
handful of chopped walnuts
handful of sunflower seeds

Directions:

1. Add lemons to blender and turn up to high speed to pulverize seeds and pith. With blender running, drizzle in olive oil to desired consistency. Sweeten with agave and/or maple syrup, and add a pinch of salt and a little fresh ground pepper, to taste.

2. In a very large bowl add all ingredients and drizzle with about half of the dressing. Toss salad by massaging with clean hands until all ingredients are well distributed. Top with additional dressing, raisins, seeds or nuts as desired.

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And here was my lovely green smoothie lunch today! It feels good to eat clean again.

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Easy Stuffed Avocado Salad

Published March 30, 2011 by Vegan Derby Cat Party

Just wanted to share the easy, delicious and surprisingly filling dinner I made last night. It was inspired by the stuffed avocado salad I had at Candle 79 on saturday. (post coming soon!) Thanks to my mom who gave me these two large, ripe avocados from her tree!

Easy Stuffed Avocado Salad

1 large, ripe avocado, halved and peeled
2 handfuls of greens (I used baby spinach)
2 small tomatoes, sliced into eighths or thinner
1 – 1 1/2 cups of cooked brown rice, warm or cold
2 tbsp. of sunflower seeds, optional
3 tbsp. of salad dressing (I used balsamic vinaigrette)
Salt & Pepper

Directions:

Arrange one half avocado on each dinner plate and surround with salad greens. Top greens with sliced tomatoes. Place 1/2 of cooked brown rice into each avocado and sprinkle with sunflower seeds. Drizzle lightly with dressing and salt & pepper to taste.

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