Bright & Fresh Green Salad
#salad
#bright
#fresh
#green
#vegan
#meal-prep
From: Ian Seddon's Cookbook
🥘 Ingredients
- spring mix or soft salad greens of choice 6 oz
- Best
- Best-quality red wine vinegar
- Sea
- medium or small Cara Cara 2
- shredded carrots OR medium carrots 2 cup
- 1 big handfuls roasted almonds or other roasted nuts/seeds of choice ¼ cup
📝
Storage: This salad is best fresh; only make as much as you can eat. Nutrition boost: Fold microgreens or broccoli sprouts into the salad, and/or replace half or all of the spring mix with baby kale or arugula. For more color and variety in your salad, add in thinly shaved fennel or beets (use a mandoline), and/or replace the almonds with pecans or macadamia nuts. To make it more filling, fold in diced avocado or defrosted shelled edamame.
-
1Gather: spring mix or soft salad greens of choice , Best -quality extra virgin olive oil, Best-quality red wine vinegar , Sea salt or kosher salt and freshly cracked black pepper, medium or small Cara Cara , shredded carrots OR medium carrots , 1 big handfuls roasted almonds or other roasted nuts/seeds of choice .
-
2Add your salad greens to a large bowl. Drizzle with olive oil and vinegar. I like a 2:1 ratio of oil to vinegar and typically start with 1 1/2-2 tbsp olive oil and 2 to 3 teaspoons (10 to 15 mL) vinegar, then add more as needed. Toss to coat with your hands or tongs until well-dressed to your liking. Season with a few pinches of salt and pepper.
-
3Peel the orange(s) and cut the fruit into chunks (supreme the citrus if you’re feeling fancy). If you have leftover citrus juice, add a splash of that to the greens.
-
4If using carrots and you didn’t buy pre-shredded carrots, grate or shred the whole carrots using a box grater, mandoline, or julienne peeler. Roughly chop the nuts.
-
5Fold the chopped citrus, shredded carrots, and chopped nuts into the salad. Season to taste with more salt and pepper as desired.