Loaded Green Salad
For optimal gut health, we need to feed our gut bacteria with diversity of plants and healthy foods. Scientists say that the minimum number of different foods that we should consume on a weekly basis is 40. Forty different foods every week in order to feed different types of gut bacteria and minimize the risk of diseases that may come with time.
People who have certain health condition and seek help to heal, might need around 70 different types of foods per week in order to achieve their goal. It sounds like a lot of food, right?
Salads are one of the meals that can help us eat a bigger variety of products. Salads don’t have to be boring. Many people imagine salads like “grass” and “food for rabbits”, containing only lettuce, cucumber and maybe tomatoes. That’s not true.
Salads can be loaded with anything you want and the more creativity you put on creating them, the better. Add beans, onions, mushrooms, lentils, quinoa, sweet potatoes, all types of peppers and tomatoes, vegan cheeses, olives and so many more products.
Today I will present you one loaded salad that I love to eat. It’s so filling that it doesn’t need anything else to make a complete meal.
I recommend having at least one big salad per day. It doesn’t have to be different every day. You can stock up the same ingredients and have the same salad for a couple of days, then create a new one. Just imagine that you will have to wash only two plates. :-)) Let’s see the recipe of the salad I want to show you today:
Loaded Green Salad
- 2 cups lettuce (or mix leafy greens)
- 1 cup baby spinach
- 7-10 cherry tomatoes
- 5 green olives
- 1 ripe avocado
- 1 sweet potato (roasted)
- 1 big portobello mushroom, grilled
- 1 cup plant-based yogurt
- 1/2 cup cashews, soaked
- 1/2 cup cucumber, finely chopped
- 1 garlic clove
- fresh dill, chopped
- fresh chives, chopped
- juice of 1/2 lemon
- salt to taste
- Clean and cut in chunk the sweet potato. Season with salt, pepper, paprika, nutritional yeast and olive oil. Bake on parchment paper until done and crispy.Finely cut the portobello mushroom, season with olive oil, salt and pepper and grill it.In a large salad bowl, add mix leafy greens, baby spinach, olives, tomatoes and avocado. Add roasted sweet potatoes and grilled mushroom. Gently mix to combine.In a food processor cup, add cashews, lemon juice and some water. Blend until creamy. Try with very little water, 3-4 spoons and add more only if needed.Add chopped cucumber, garlic, dill and chives to the cashew sauce together with salt and lemon juice. Adjust the taste according to your preferences. Prepare your salad in a large plate and cover with the vegan sauce. Bon appetit
I hope you will enjoy it and share it with your family. It’s healthy, it’s nutritious and so good for the body.
Do you have any questions? Do you want to share an opinion?
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