Sometimes I just eat salad for the toppings or the dressing, but because I eat salad for every lunch every day I also like to vary it up a bit; lately I have been getting into super green salads; here are greens I did not know could go in a salad but do;
Kale - I have been cutting into small bits and soaking in vinegar and olive oil overnight or olive oil and nutty yeast (nutritional yeast) - this softens it up a bit and makes it more digestible/palatable
Beet greens, mustard greens, chard - ditto from Kale ; here is how I also like to make these always in season tough greens; again chop into small pieces - smaller than bite size, these things can be a bit chewy aka hard to masticate. Saute in olive oil, garlic, onion, basil, oregano, thyme, rosemary until soft and ready - for extra deliciousioso add Braggs liquid aminos, apple cider vinegar, tamari, OR nutty yeast (do not add all of those, also if you added salt do not add braggs or tamari or vinegar it will be way toooooo salty - and I love salt)
Anyway here is my daily salad; one head of romain lettuce torn into bites, mixed sprouts or baby greens, and/or greens from above, shredded carrots, baby heirloom tomatoes, sliced or cooked mushrooms, green goddess dressing from ANNIES OR homemade dressing :
dressing:
olive oil and/or flax seed oil, apple cider vinegar/or balsamic, maple syrup or honey or agave nectar or no sweetener, grated ginger, salt/peper, basil, lemon juice/orange/lime
Then I always have to have a meat on my salad so today I did a special tuna;
tuna from a can in water
drain and mix with tbsp tahini, and tbsp mustard
choped up dill pickles I made 2 summers ago and chopped up celery 1 stick
mixed all together
mixed into salad with dressing and chopped a hard boiled egg ontop
No comments:
Post a Comment