My favorite method of curating a salad as a meal is by mixing foods together with nutrients and superfoods. The creative side of me likes to experiment mixing different foods together and discovering how they compliment each other.
Since my family and I eat a great amount of plant based foods, I’ll prepare a variety of vegetable dishes that will last for a few days. We might eat them as hot dishes with dinner and then for lunch the next day we’ll toss them in a salad and eat them cold.
Here is a salad I made using leftovers with a base of Arugala salad and fresh fruits with a Tehine Dressing.
All Organic ingredients:
Extra Virgin Oil
Sautee The Cauliflower in the above ingredients until golden and softer but still crunchy in texture.
Apple Cider Vinegar
Dress with the above dressing and serve
Red Cabbage Salad
All ingredients Organic:
Chop the above vegetables and dress with the ingredients below:
Grape Seed Oil
I used leftover Quinoa and Roasted Sweet Potatoes as well I then added delicious fresh Dragon Fruit and Fresh Figs for added superfood value and flavor.
Dragon Fruits have an immense amount of vitamins and minerals, fiber and amazing antioxidants for preventing cancer cells.
I first filled the bowl with fresh Arugala. I then added the Cauliflower, Quinoa, Cabbage, and Sweet Potatoes. I topped the salad with the Dragon Fruit and Figs.
And finally I dressed the salad with a Tehine dressing:
Tehine Dressing :
1/3 cup well-stirred tahini (Middle Eastern sesame paste)
1/3 cup water
1/4 cup plus 1 tablespoon fresh lemon juice
2 garlic cloves, chopped
3/4 teaspoon salt
1/4 teaspoon sugar (optional)
Toss and Serve
I always like to leave side dishes of the ingredients in case anyone might want more.