Crumbled coconut crisps (suggestion – Dang from Whole Foods, found in or near the bulk aisle)
Combine salad ingredients in whatever ratios you prefer.
Toss with the dressing and serve immediately.
Tip: If you need to put your salad together in advance, put the dressing on the bottom of a salad bowl, next add your berries, then put the greens and crunchies on top. Toss only when you’re ready to serve. This buys you time and avoids soggy greens and coconut crisps!
Persian Lime infused olive oil (2 parts)
Coconut infused white vinegar (1 part)
Honey ginger infused white vinegar (1 part)
½-1 tsp cinnamon (to taste–optional)
Combine dressing ingredients in a sealed jar and shake thoroughly.
Tip: Remember, you can always add more cinnamon, but you can’t take it out!
Red, yellow or orange bell peppers, sliced into strips
Zucchini, sliced into strips
Cherry tomatoes, halved
2-3 tbsp olive oil
Salt to taste
Hummus and salad dressing of choice
Reserve cherry tomatoes and zucchini to add partway through the cooking process
Toss remaining veggies in olive oil and spread out on a cooking sheet
Sprinkle with salt
Roast at 400 degrees for 25 minutes, stirring 2-3 times, and adding tomatoes and zucchini about halfway through
Add to salad and top with several tbsp of hummus and dressing
Add some roasted chick peas or lightly toasted nuts for crunch. Top with chicken or fish or serve those on the side. Try Tessamae’s salad dressing from Whole Foods–made with olive oil and 100% natural ingredients. Beet hummus adds color and flavor depth. Add some chopped raw cucumbers, tomatoes or other veggies to amp up the antioxidants and switch up the flavors. Other veggies that are nice for roasting if you have them: green beans, asparagus or green onions. Keep in mind that green beans take longer to roast than asparagus and stagger their additions to the mix accordingly. Changing up the contents keeps the flavors fresh!