September 14, 2017
I’ve been plant based for years and am no fan of salad. But there are a couple exceptions! Sometimes I find myself craving a crunchy snack, and sometimes after a workout, I do enjoy a really heavy, clean salad.
Over time, a variety of random ingredients accumulates in my pantry. When I’m looking for a certain crunch, I can pull together an array of seeds, and veggies and leftover grains found in the fridge. A few simple ingredients whip together a quick dressing and voila!
This salad nourishes heavily with fiber, omega 3’s and 6’s, vitamins B1, B3, B6, A, C, E, K and folate and over 16g of protein per serving!
This salad easily serves two, but could serve 4 as a side.
Super Clean Seed Crunch Salad
Let’s get to the goods (I used all organic ingredients):
- 1/4 cup green pepper, diced
- 1/4 cup red pepper, diced
- 1/4 cup red cabbage, diced
- 3 Tbsp red onion, diced
- 1 carrot, grated*
- 1/4 cup raw pumpkin seeds
- 2 Tbsp raw sunflower seeds
- 2 Tbsp hemp seeds
- 1 Tbsp chia seeds
- 2 Tbsp dried cranberries
- 1/4 cup baked chickpeas/tempeh/crumbled vegan burger*
- 1/4 cup cooked grain of choice (quinoa works)*
- Juice of a lemon
- 2 Tbsp tahini
- 1 Tbsp olive oil
- Fresh black pepper and sea salt to taste
- Handful of baby kale leaves or other greens
- Half an avocado
- Handful of sprouts, I used broccoli sprouts
- Add all salad ingredients to a large bowl
- If your tahini is too thick, you can water it down a bit first if you like
- You can add the dressing ingredients directly to the salad, and toss to coat
- Don’t worry if the dressing is not all perfectly mixed together
- Top with some avocado, sprouts, and greens if you have them on hand
*I used tempeh bacon in my salad, but there are so many fantastic recipes for baked chickpeas out there you could use, or even your favourite veggie burger dry fried, or toasted then crumbled onto the salad.
*I used cooked quinoa for my salad, but you could use almost any cooked grain you have on hand, or omit.
*Any crunchy veggie works well in this salad, you could try using celery, or radish in place of the ones I used.
Nutritional Information (based on half this recipe):
Energy: 536 kcal
Carbohydrates: 38.1 g
Lipids: 39.15 g
Protein: 16.95 g