Hi friends! Popping in tonight with a delicious Meatless Monday recipe for a meal-sized salad. This is my favorite kind of salad - one that is packed with toppings, healthy fats, and proteins that leaves you feeling full and satisfied, but not heavy or bloated.
The salad comes together in a pinch. I didn't get a chance to go shopping until today, but usually I make a big batch of quinoa, plus some type of sauce (like the chive dressing in this recipe) on Sunday. When you prepare properly, healthy and delicious meals can come together in less than 5 minutes!
Spring Greens Salad with Creamy Chive Dressing // vegan, gluten free, soy free, refined sugar free
-1 cup cashews (ideally soaked for a few hours, but its okay if not)
-1/4 cup lemon juice
-2 tbsp nutritional yeast
-1/2 cup fresh chives
-1 tbsp apple cider vinegar
-1 cup water
-Salt + pepper to taste
Add all ingredients to your high speed blender or food processor and blend until smooth. You may need to stop and scrape down the sides a few times to get all the cashews blended into a creamy sauce.
Not a fan of chives? This would also work well with dill and parsley!
Spring Greens Salad
Note: The measurements below are for one salad. Feel free to double or triple it depending on how many you are planning to serve.
- 3 cups greens (baby spinach, kale, arugula, swiss chard, whatever you got!)
- 1/2 cup peas
- 1/2 cup cooked quinoa
- 2 small red radishes, sliced
- 2-3 TBSP Creamy Chive Dressing (above)
- sprouts (optional)
- sauerkraut (optional)
- fresh chives (for garnish)
Assemble all the ingredients and top with the Creamy Chive Dressing. Top with fresh cracked pepper, sea salt, and more fresh herbs, if desired.