1 raw beet, scrubbed, peeled, and grated1 bunch radishes, scrubbed and thinly sliced
1 small bunch spinach, washed and torn into bite size pieces
1 bunch kale, washed and torn into bite sized pieces
1/2 bunch of cilantro, washed (leaves only. save the stems for flavoring stews or soups)
small handful of grape tomatoes
1 avocado, pitted and sliced
2 Tbs nutritional yeast
2 Tbs dulse flakes
1 Tbs olive oil
1 1/2 lemons, juiced
salt to taste
1/4 - 1/2 tsp cajun spice mix (optional)
Throw everything into a big salad or mixing bowl - you need enough room to toss everything really well - and toss thoroughly (I find tongs work best).
If you like things a bit spicy, feel free to add the cajun spice mix just before tossing.
This salad can take a lot of variation and is a great way to use up veggies. Some additions/substitutions I like: mixed greens, romaine lettuce, sprouts, dill, sun-dried tomatoes.
If in the mood for a non-vegan salad, this recipe makes a great base for various proteins such as crumbled cheese, chicken, tuna, shrimp, or salmon.