Wednesday, June 22, 2011

The first day of summer. Let's celebrate with salad!

Raw vegan is the way to go for summer and it's so easy with these great salads.  I like to add cooked grains to give my salads some dimension and to jazz up what can otherwise be a humdrum experience.

Black bean and millet salad

Israeli couscous summer pilaf

Roasted vegetable salad over greens.
Zucchini, asparagus, red pepper, chickpeas marinated in equal parts balsamic vinegar and olive oil.  Grill veggies until bright and grill marks form.  Serve over a bed of mixed greens.

Mexican layered salad.
A beautiful layered salad I made with leftovers.  (ssshhhh! don't tell my clients!)  Guacamole over top of brown rice, re-fried beans and salad greens, ringed by homemade salsa.  Yummy!  The recipes come from my copy of the Engine 2 Diet book.  

Black Bean Spread, page 235
1 can black beans, rinsed and drained
1 clove garlic, coarsely chopped
1/4 tsp. ground cumin
1/4 tsp. sea salt
3 tbsp. milk substitute
juice of 1 small lime

Blend all ingredients together until combined.

Guacamole, page 238
2 avocados
juice of 1 small lime
1 clove minced garlic
1 tsp. chili powder

Mash avocados and mix together ingredients.  Keep pit to put in guacamole to retain bright green colour.

Salsa, page 240
1 can tomatoes
1 large jalapeno pepper, diced (remove seeds to reduce heat)
2 cloves garlic, coarsely chopped
1 cup cilantro
2 green onions, coarsely chopped
juice of 1 lime

Blend ingredients together to achieve desired consistency.

1 comment:

  1. I might have to try that black bean and millet salad, looks delicious!