This dedicated vegan has a new mantra: Never make a salad.
If it seems counterintuitive hang with me a bit longer.
Don’t make a single salad – make several at the same time! This handy tip will keep you on track and you’ll always have healthy delicious food ready to eat. Fast.
That’s why we call it The Speedy Vegan!
By making several at one time you get all the chopping out of the way and have salads ready to go whenever you desire them.
There are so many benefits to eating a high raw diet so I encourage everyone to eat "embarrassingly large" salads at every meal. In sharp contrast, most restaurant salads fall short on size, freshness and flavor. So time to get chopping.
Salads can be as plain or as elaborate as you like. There are no rules....except "Never Make Just One."
1. Gather your containers. I use a couple of large glass storage containers and what ever salad bowls I am going to use for our next meal.
2. Start with greens. I like to use the pre-washed baby spinach and spring-mix lettuce or I use romaine for a crunchy alternative. I full each container half way. If I am not going to eat the salad in the next two days I reverse to order and add the greens last.
3. Next chop up veggies - onion, shredded carrot, cucumber, radishes, purple cabbage or whatever combination you like. To save time you could buy pre cut veggies. I sometimes buy shredded carrots or spiralized zucchini. Add the veggies to the salad, customizing each container for different family members if need be.
4. Next I wash and cut up fruit -blueberries, pomegranates, apples, oranges, clementines, mango, pomegranates, grapes, pineapples or what ever is in season. The combinations are endless.
5. Top your salads off with sprouts and fresh herbs. Sometimes I top the salads that we are eating right away with a few pumpkin or sunflower seeds. Nuts and avocado are also a delicious healthy fat topping.
That’s it. Just pop them in the refrigerator and pull them out whenever you like. Because of all the fruit in the salads we don't need calorie-rich, nutrient-poor salad dressings. However, we do love a good balsamic vinegar. Here’s our family favorite: Napa Valley Naturals Grand Reserve.
Make a meal of your salad by adding a scoop of beans, brown rice, quinoa or baked potato. Want to really go to town? Add sautéed mushrooms and a couple of potato waffles to your dinner salad and you’ll be satisfied. Guaranteed.
Great taste, texture and so full of nutrients.
