Simple but Fun Green Salad (High Protein)
#salad
#simple
#green
#high
#vegan
#meal-prep
From: Ian Seddon's Cookbook
🥘 Ingredients
- sweet-tart apple such as Honeycrisp 1
- medium fennel bulb 1
- pepitas or roasted 0.33 cup
- baby spinach 4 oz
- broccoli sprouts 2 oz
- Kosher
- Good
- Good
- dried cranberries ¼ cup
📝
Storage: This salad is best fresh; only make as much as you can eat. Nutrition boost: For more color and variety in your salad, add thinly shaved raw beets (use a mandoline). To make it more filling, fold in diced avocado, defrosted shelled edamame, or crispy chickpeas or crispy lentils (for a homemade alternative, make the Simple Roasted Chickpeas on page 236 of Big Vegan Flavor).
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1Gather: sweet-tart apple such as Honeycrisp , medium fennel bulb , pepitas or roasted , baby spinach , broccoli sprouts , Kosher salt or sea salt and freshly cracked black pepper, Good -quality extra virgin olive oil, Good -quality aged balsamic vinegar, dried cranberries .
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2Thinly slice the apple. If using fennel, slice the stalks off; if desired, reserve the fronds for garnish. Slice the fennel bulb in half, lengthwise, then thinly slice crosswise. If using pistachios, chop them; keep pepitas whole.
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3Add your salad greens to a large bowl. Season with a few pinches of salt and pepper, and toss to coat with your hands.
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4Drizzle the greens with the olive oil and vinegar (about a 2:1 ratio), and toss to coat with your hands or tongs until well-dressed to your liking.
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5Fold the sliced apple, sliced fennel (if using), seeds or chopped nuts, and dried cranberries (if using) into the salad. Season to taste with more salt and pepper as desired. If desired, garnish with reserved fennel fronds.