Ingredients:
1 raw beet, scrubbed, peeled, and grated
1 bunch radishes, scrubbed and thinly sliced1 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)
Directions:
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.
1 comment:
This blog post is a fantastic guide for anyone looking to enjoy a healthy, refreshing meal. The Vegan Detox Salad is not only packed with nutrients but also offers versatility with its variations, making it easy to customize according to taste or seasonal ingredients. It’s great to see recipes that focus on whole, plant-based foods that support digestion, energy, and overall wellness. For anyone starting a detox or simply wanting a light, nourishing meal, this salad is perfect. I especially appreciate the tips for substitutions and flavor enhancements, which make it approachable for beginners and experienced cooks alike.
Post a Comment