Tag Archives: gluten-free

Mock Tuna Salad Sandwich

What’s this then?

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There are all kinds of names for this in the vegan blogosphere … Vegan Tuna Salad, Mock Tuna Salad, Chickpea Tuna Salad … I didn’t know what to name it … the title of this post names it Mock Tuna Salad Sandwich, but I really don’t like that name … I just named it that so it would be easy to search and identify.

What about …

  • Chick-a Salad

  • Toona Salad

  • Chuna Salad

  • Tubanzo Salad

  • Garbuna Salad

What’s your favourite name? Basically it’s a vegan version of tuna salad … kind of! It doesn’t taste like tuna, but it can be used in the same way as tuna salad – in a sandwich, on crackers, as part of a Nicoise salad … I think that the version I put together is, simply, tasty and worthy to be used in any of these ways just because it tastes good, not because it replaces tuna. Try it and see!

Toona Salad

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1 1/2 cups cooked chickpeas

1 green onion, chopped

1 carrot, finely grated

handful of chopped red bell pepper

large handful of parsley, minced

1 tsp Dijon mustard

1 tbsp vegan mayonnaise

1/4 tsp salt

several grinds of black pepper

In a bowl, coarsely mash the chickpeas – do not mash into a paste, but mash until some of the chickpeas are completely mashed while others are coarsely mashed. Stir in the rest of the ingredients and mix until fully combined. Taste and add more salt and pepper to taste, more mayo if you want it creamier. Serve on toast or crackers or as part of a salad.

Don’t forget to give me your favourite name for this dish in the comments. Also, please tell me how you would modify the recipe to fit your own tastes and on-hand ingredients. Thanks!

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Deconstructed Salad Roll

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I’ve been on a bit of a rice noodle kick lately. Today, while considering another meal to make with rice noodles, I had an inspiration! I thought of salad rolls and how they often include rice noodles and are wrapped with a rice paper wrapper. But salad rolls are a bit timely to make so … how about a deconstructed salad roll … eureka! A salad roll bowl! (And you all know how much I love bowls)! All I needed to do was julien up a few vegetables, prepare some rice noodles and whip up a peanut sauce. Easy peasy! And tasty too!

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Salad Roll Bowl

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1 carrot

1 green onion

1/2 cucumber

1/2 red bell pepper

wedge of purple cabbage

1/2 bunch cilantro

1/2 package rice noodles

Peanut Sauce

1 tsp Bragg liquid soy seasoning

2 tsps. tamari sauce

2 tbsps. peanut butter

2 tbsps. orange juice

1 tbsp. lemon juice

1 tsp sesame oil

1 clove garlic, minced

1 tsp finely minced ginger

2 tbsps. siracha

2 tbsps. rice wine vinegar

1 tsp Dijon mustard

chopped peanuts or sesame seeds

Pour boiling water over the rice noodles and let sit for a minute. Use a spaghetti scoop to loosen and separate the noodles. Set aside while you prepare the vegetables. Julien-chop the carrot, cucumber, red pepper, and purple cabbage. Slice the green onion and coarsely chop the cilantro. Arrange the vegetables in two bowls as in the pictures. Drain the rice noodles, rinse with cold water and set aside. Make the peanut sauce by whisking all ingredients together. (You can heat the sauce if you want. This will soften the peanut butter for easier mixing. Also, I like the sauce a little warm when I pour it over the vegetables and noodles.) Arrange a serving of rice noodles in the middle of the bowl. Drizzle the peanut sauce over top of the vegetables and noodles. Sprinkle on some peanuts or some sesame seeds. Eat and enjoy!

Note:  You can also add mint leaves, tofu, and avocado to this bowl. That would make it even yummier!

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Thai Noodle Soup

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At my workplace, I participate in a Lunch Club. At the beginning of the school year, anyone who is interested signs up, with a partner, and commits to providing lunch for the rest of the participants. This year we have fourteen members and this works out to each partnership making lunch about 5 or 6 times a year. If it’s not your day to make lunch, then you are eating lunch someone else has provided. I really look forward to Thursdays (our Lunch Club day) because I don’t have to make lunch! I’m the only vegan in the club, but we also have a vegetarian and someone who doesn’t eat pork. This year’s crew have been really kind and conscientious and have always made sure that there are vegan options for me! This makes me really happy! Usually, when I attend something where lunch is provided, I have to find out ahead of time what the menu is. If a vegan option can’t be added, then I just bring my own. As I always say, “I don’t mind bringing my own lunch, I just need to know.” At my Lunch Club, I don’t even have to ask anymore. I can rely on my colleagues to consider all dietary wants and needs!

My Lunch Club partner and I don’t have to make lunch for another month, but we started talking about it this week. We decided to make Thai Noodle Soup. Now, I’ve never actually had this soup before, let alone made it, but my partner raved about it! Into a big bowl and onto a bed of rice noodles, a spicy broth infused with Thai flavours is ladled, then topped with a variety of tasty and textured toppings. Sounds great! Well, I decided I’d better give this soup a trial run before serving it up for a crowd of people, so I did some Pinterest research and made this Thai Noodle Soup last night for supper. Traditionally, this soup has lots of non-vegan things in it like fish sauce and chicken and meat broth, but I delved deeper into the offerings on Pinterest and found some vegan versions that I was able to combine and adapt until I came up with a recipe that satisfied me. Here it is:

Thai Noodle Soup

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1/2 package rice noodles

2 tsps. coconut oil

1 small onion, finely chopped

1 tbsp. of grated ginger

3 tsps. of minced garlic

2 tbsps. red curry paste *

2 tsps. curry powder

1/2 tsp turmeric powder

1 can organic light coconut milk

4 cups vegetable broth

about 6 heads of baby bok choy, chopped

2 tbsps. tamari

2 tbsps. coconut sugar

1 lime, 1/2 of it juiced, 1/2 of it cut into little wedges

1/2 bunch cilantro, coarsely chopped

bean sprouts

Trader Joe’s Chili Lime Cashews (if you can get them!)

Put the rice noodles in a bowl and pour boiling water over to cover. Set aside for a few minutes, then toss and untangle with a fork or spaghetti scoop. Let sit until soft, then drain and rinse with cold water. Set aside.

Melt the coconut oil in a large pot over medium heat. Once melted, add the onions. Stir and cook for a few minutes until the onions begin to soften. Add the ginger and the garlic and continue to stir and cook for a few more minutes. If the onion mixture begins to stick to the bottom of the pot, add a tablespoon or two of water. Now add the red curry paste, the curry powder and the turmeric. Stir until mixed and coated. Pour in the coconut milk and the vegetable broth. Stir everything together. Bring the broth to a simmer, then add in the baby bok choy and lightly simmer for a couple of minutes. Lower the heat. Stir in the tamari and the coconut sugar and the lime juice. Heat through.

Divide the noodles among 4 big bowls (or two bowls and reserve the other two servings for tomorrow night’s supper). Ladle the broth into the bowls. Top each bowl with a handful of bean sprouts, a generous sprinkling of cilantro, a couple of lime wedges and a few cashews.

Serve with a knife, fork and spoon – “Tom” ate his noodles like spaghetti, rolling the noodles into a ball with a fork onto his spoon, and ate the soup with a spoon; I cut my noodles up with a knife and fork in the bowl, then ate noodles and broth with a spoon.

* check the ingredients on the package of red curry paste. Some have fish sauce and/or shrimp in the ingredients. Vegan paste is available and should be easy to find in a major grocery store.

Other toppings you could use: chopped green onion, small cubes of tofu, finely sliced green cabbage …

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Parsnip Apple Soup

Today is very cold! The temperature dropped 10 degrees from last weekend to this weekend! We’ve even had snow! This kind of quick change in weather and temperature is hard to get used to. Even dressed for the cold, I found myself walking around outside with a tense and hunched up body, daydreaming about beaches in Hawaii!

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I mean, look at it! The trees and bushes are still green (under that snow)! It’s not right! I’m not ready! Brrrr!

Well, when it comes to food and cold weather, what do you think of?

I think of soup!

For lunch today, I had a delicious Tomato Fennel Soup at Tractor Everyday Healthy Foods (http://tractorfoods.com/). Warmed me right up, it did! Later, when I got home and saw that I had parsnips and leeks in my CSA box, I immediately decided to make my own soup.

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I’d just read the latest post on Dishing Up the Dirt and there was a Parsnip and Apple Soup featured so I decided to use that recipe as my guide. I think you’re going to like it!

Parsnip Apple Soup

(adapted from Dishing Up the Dirt, Parsnip and Apple Soup, http://dishingupthedirt.com/recipes/parsnip-apple-soup/)

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scant tbsp. butter (vegan or the real thing)

1 tsp vegetable oil

1 leek, chopped finely

3 parsnips, peeled and chopped in small pieces

1 large apple, peeled, cored and chopped in small pieces

3/4 tsp coriander

salt and pepper

2 cups chicken flavoured vegetable stock

1/4 cup cashew cream

Melt and heat the butter and the oil together over medium heat in a medium to large sized pot. Add the leek, parsnips and apple and combine, increasing the heat a little bit. Add in the coriander and salt and pepper (I used several grindings of fresh black pepper and about 1/4 tsp salt). Stir together and cook, stirring occasionally for about 5 to 10 minutes until the vegetables are soft and releasing their juices. If you like, you can add a splash of water to keep the vegetables from sticking. Pour in the stock, cover and simmer over medium to low heat for 20 minutes. Using an immersion blender, puree the soup to your desired consistency. (In our household, “Tom” prefers a bit of texture in his soups, so I left a few bits of vegetables in the soup. I think the soup would be quite lovely if you thoroughly puree it too). Stir in the cashew cream, warm through and serve. Yum!

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Red Lentil Squash Curry

I don’t know about you, but my menu planning tends to suffer as the workweek goes on. I usually start off well with part of Sunday devoted to earmarking recipes, food prep and ingredient shopping for the week ahead. And this bit of planning ahead is really helpful as it allows me to arrive home from a long work day knowing that supper is planned and partially prepped. By Thursday, however, my ideas have petered out, my creativity is low and I drive home from work thinking about whether I’ll order out or have avocado toast for supper! It’s not so much the making the meal that wipes me out, but the thinking of what to make. If I have a plan for supper, I don’t really mind making it even when arriving home after a 9 or 10 hour work day. This is when the slow cooker has often come to the rescue! If I can throw something together in the slow cooker in the morning before leaving for work, then it’s doing double duty – the meal is planned and the meal is cooked! Here’s what the slow cooker produced recently. (I apologize for the pictures! I tried to make the curry look appetizing in my pics, but it’s really difficult to make cooked red lentils look like anything but tan-coloured mush!)

Red Lentil Squash Curry

(adapted from Kitchen Treaty, Slow Cooker Pumpkin, Chickpea, and Red Lentil Curry)

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1 small to medium sized onion, finely chopped

1 tbsp. grated ginger

2 cloves garlic, minced

1 delicata squash (or equivalent squash), cut into bite sized pieces

3 small potatoes, cut into bite sized pieces

1 large carrot, but into bite sized pieces

1 cup dry red lentils

1 1/2 cups cooked chickpeas

1 tbsp. curry powder

1/4 tsp garam masala

1/2 tsp cumin

scant 1/4 tsp cayenne

2 cups veg broth

1 tomato, skinned and chopped

1 can light coconut milk

1 tsp salt

juice from 1 lime

cilantro, chopped

1 cup brown basmati rice

1 cup peas

Put everything from onion to veg broth into the slow cooker. Cover and cook on low for 8 to 10 hours. Also, before you leave for work, wash the rice and leave it to soak in two cups of water. When you get home, drain the rice, put it in the rice cooker with just under 2 cups of water. Next, turn the slow cooker to high, stir in the tomato, coconut milk and salt, cover and cook while the rice is cooking. When the rice is done, fluff it up, stir in the peas, and keep warm. Stir the lime juice into the curry. Serve the curry over the rice with a side of something green and steamed like kale or broccoli. Sprinkle some chopped cilantro over the curry.

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Kale Salad with Honey-Mustard Vinaigrette

I got a new blender this weekend! I bought it to replace my on-it’s-last-legs blender. This old blender operated only on the lowest setting or on pulse, plus the rubber ring that sits between the blade and the bottom of the blender pitcher disappeared!

The blender I ended up purchasing is a Hamilton Beach Professional 1500 watt Blender.

Blender

This blender is a compromise, or maybe a blending of two requirements … I wanted a high powered blender and “Tom” wanted a quiet blender. It turns out that the higher the wattage or power of a blender, the noisier it is and we wanted a blender with a minimum of 1000 watts. Well, it turns out that there actually are a few quiet high powered blenders out there. They can be very expensive though. We finally settled on this Hamilton Beach blender because it’s got the power, it’s got a quiet shield, it’s got a variety of settings including a self-clean setting, and it was on sale at London Drugs right near our house! The pitcher is a bit small at only 1 litre, but I think I can live with that.

As soon as we got the blender home, we wanted to try it out – me to try out the high power and “Tom” to test out the quiet shield. I decided to make the salad dressing for a kale salad in the blender (I would usually make a dressing in a measuring cup with a whisk). Well, let me tell you that a high powered blender whips salad dressings together so well that the oil and vinegar does not separate! So cool! And quiet? Yes indeed! “Tom” is very happy with that quiet shield!

Kale Salad with Honey-Mustard Vinaigrette

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Unfortunately, this is the only picture I took of the salad. I took it with my phone in poor light.

3 tbsps apple cider vinegar

2 tbsps honey

1 tsp balsamic vinegar

1/2 tsp Dijon mustard

1 clove garlic (minced if you are whisking, cut in quarters if you are high power blendering)

pinch sea salt 2 tbsps olive oil

handful of walnuts, broken

1/2 bunch kale, stems removed, chopped into small pieces

salt

5 or 6 fresh strawberries, large dice (I used local strawberries which are still available from the local road stand if you can believe it!)

In the blender, add the dressing ingredients, vinegar to oil. Blend on medium power for less than a minute, until ingredients have transformed into a smooth sauce. Toast the walnuts in a small frying pan over medium heat, shaking and stirring, for about a minute or so until the nuts smell toasty and just start to brown. Set aside to cool. Place the kale leaves in a large bowl. Add a drizzle of the salad dressing and a sprinkling of salt. Massage the sauce and salt into the kale until the leaves begin to wilt and reduce down. Add the strawberries to the bowl, pour on about 1/2 of the dressing, toss gently to combine. Sprinkle on the cooled walnuts.

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Vegan Cream Cheese

I am so proud of myself! I made vegan cream cheese today and it’s delicious!

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You know, sometimes I lack confidence in the kitchen. I enjoy cooking and creating delicious and creative vegan dishes and meals, but, most of the time, I follow a recipe. I get a bit anxious about launching off on my own without a recipe to anchor my creativity. Oh yes, there are several dishes I can make off by heart or have invented (humous, various salads and salad dressings, chili, bowls …), but most cooking days find me consulting a recipe. Now, this cream cheese recipe … I based it on Kaylie Johnson’s Dairy Free Paleo Cream Cheese Recipe on the blog Paleo Gluten Free Eats. I followed her recipe, but I wasn’t pleased with the flavour. So, you know what I did? I added a bit of this, a bit of that until I was satisfied. While I was adjusting, I realized that I was feeling confident and sure, that I have enough experience to just go for it. Although I used someone else’s recipe to start, I made this recipe my own. I can truly call it my own because I used what I know, what I like, and made something that worked for me. Yay me! So here it is:

1 cup cashews, soaked

1 1/2 tbsps water

1/8 cup + freshly squeezed lemon juice

1 tbsp coconut oil

1/2 tsp apple cider vinegar

1/8 tsp salt

1/16 tsp finely minced garlic

Put all ingredients in a blender and blend until very, very smooth. If you are using a high powered blender like a Vitamix, you shouldn’t have to blend for too long to get everything blended and the right consistency. If you have an ordinary blender, like I do, you will have to blend for at least 5 minutes, probably more, scraping down the sides as you go. I was able to keep the blender going while using a spatula to push the mixture from the sides into the middle. This way, the blender didn’t get stuck and I got everything really well blended together.

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This cream cheese is a savoury type, due to the salt and garlic, so use it in that way – on crackers, on bagels, on toast, with tomatoes … whatever your cream cheese thing is! I haven’t tried it yet, but I’m sure you could use this cream cheese in things like a layered mexican dip or in a salad dressing. Try it and let me know what you think and how you used it. Now, if you’ll excuse me, I’m going to have a snack!

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Greek(ish) Salad and Humous(ish)

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I really love Greek salad and humous! I love the freshness of the vegetables in the salad and I love the wholsomeness of humous. Humous, of course, is a mainstay of a vegan’s diet and I make it weekly if not more often. And I make some version of Greek salad regularly as well. I call this one Greekish salad because it has what I consider the base of a Greek salad – cucumbers, onions, bell peppers, tomatoes with a lemon juice and olive oil dressing – then has a few other things thrown in that you wouldn’t typically find in a Greek salad. Same goes with the humous – a base of chickpeas, tahini, garlic and lemon juice –  it’s a bit “ish” because I changed the type of beans. Read on to find out more.

Greekish Salad

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1 English cucumber, diced

1 red bell pepper, diced

10 (or so) grape tomatoes, cut in quarters

5 green onions, diced

1 cup of quinoa, cooked

handful of chopped green cabbage (optional)

1 tsp olive oil

2 tsps red wine vinegar

2 tsps fresh lemon juice

1 clove garlic, pressed

1/2 tsp salt

several sprigs fresh oregano, minced (if you can get it)

Put the vegetables and quinoa in a large bowl. Whisk the oil, vinegar, lemon juice, garlic, salt and oregano together then pour over the vegetables. Toss together.

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Humous

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1 1/2 cups navy beans

2 tbsps tahini

1 clove garlic, minced

juice of 1/2 lemon

zest of 1/2 lemon

1/2 tsp salt

1/4 cup water

Put all ingredients in a blender and blend for at least 5 minutes until very smooth, adding water 2 tbsps at a time. I like my humous to be not too thick and not too runny.

 

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Vegan Raita and Kachumber Salad

Over the weekend, I made a new curry … well, new to me … or rather, a new take on a familiar curry. I found a great recipe for Chana Saag (Curried Chickpeas and Spinach) in Isa Chandra Moskowitz’s cookbook, Isa Does It.

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The recipe, as I said, was for Chana Saag … Coconut Chana Saag as a matter of fact:

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Now, I’ve made Chana Masala (curried chickpeas) before and I’ve made different types of Saag (spinach curry) and I’ve made curry with a coconut milk sauce, but this recipe kind of combines all of this – chickpeas, spinach and coconut milk – and turns out a really delicious curry. Try it out why don’t you? It’s pretty easy and quick to make and it’s very tasty.

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So, yep, I decided to make the curry, but I wanted some interesting sides to go along with it. Of course, I cooked some rice – white basmati with peas (“Tom’s” favourite) – but I really wanted a salad. I did a little research on Pinterest and on the internet and discovered that curries are often accompanied by a salad called Kachumber Salad. The name alone is enough reason to make it! This salad is usually made up of chopped cucumber, tomato and onion with a bit of acid and salt as a dressing. I changed this up a bit by adding cabbage and using green onion. As for the raita (yogurt and cucumber or other chopped/grated vegetables), it’s a standard condiment for curries, so I decided to invent a vegan version of raita using cashews to replace the yogurt. “Tom” and I were very pleased with not only the curry, but the salad and the raita, so I thought I would share the love and post the recipes. I really hope you try one or more of these recipes next time you’re cooking Indian. And please use the comment section to tell me what you think.

Kachumber Salad

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1/2 English cucumber, peeled and chopped

1 tomato, chopped

about 1 quarter of a small head of savoy or green cabbage, chopped

3 green onions, chopped

handful of cilantro, coarsely chopped

4 or 5 leaves mint, coarsely chopped

juice of a lime (2 tbsps.)

1/2 tsp salt

Combine the vegetables, cilantro and mint in a bowl and gently toss. Pour in the lime juice and sprinkle in the salt and gently toss again. Leave the salad to marinate for a bit, maybe 20 minutes. If you leave it too long, the juice from the cucumber and tomato will dilute the salad. This salad is best eaten all at once. This recipe makes 3 servings.

Cashew Cucumber Raita

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1/2 cup cashews, soaked overnight or soaked for an hour in boiling hot water

1/4 cup plus 2 tbsps. water

juice of 1 lime (2 tbsps.)

1/2 tsp cumin

1/2 tsp freshly grated ginger

1/8 tsp cayenne

1/4 tsp salt

1/2 English cucumber, peeled and grated

1 green onion, chopped

handful of cilantro, finely chopped

4-5 leaves mint, finely chopped

Put the cashews, 1/4 cup water, lime juice, cumin, ginger, cayenne and salt in a blender and blend for 1 t0 2 minutes until everything starts to blend together. Stop, scrape down the sides and add 1 tbsp. water. Blend again for a couple of minutes. Add another tbsp. water if needed to make everything blend smoothly, but not too runny. Blend for a total of 5 minutes for the smoothest results.

Mix the cucumber, green onion, cilantro and mint together in a bowl. Pour in the cashew mixture and mix well. Let sit for a few minutes then taste and adjust for seasoning. (If your curry is quite hot and spicy, you might want to add more cilantro and mint to the raita; if it’s a milder curry, you might want to add some more cayenne and/or cumin).

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Chopped Salad with Spicy Avocado Dressing

Salads are pretty great, don’t ya think? I mean, there’s gotta be an infinite number of ways you can combine some vegetables, maybe some grains or some noodles, possibly some fruit. And then there’s the dressing. You can take your same ol’, same ol’ salad and add a new dressing and it’s not so same ol’ anymore, is it? Or you can take your standby dressing and pour it on a different base of vegetables and you’ve got something new! Take this salad for example. I introduced this salad way back in April 2014 – a chopped salad with all the ingredients arranged separately in the bowl – and, last week I recreated it with a few different vegetables and a new dressing. Voila! A new salad!

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The salad ingredients choices are my own, but the dressing is inspired by Minimalist Baker’s Mexican Quinoa Salad with Orange Lime Dressing.

(http://minimalistbaker.com/mexican-quinoa-salad-with-orange-lime-dressing)

Chopped Salad with Spicy Avocado Dressing

(Ingredient amounts depend on how many servings you want to make. The dressing makes about 4 servings.)

quinoa, cooked

red cabbage

carrots

orange bell pepper

green onion

lettuce

cucumber

Dressing

1/2 ripe avocado

juice of 1/2 lime  (3 tbsps.)

juice of 1/2 orange (3 tbsps.)

2 tsp agave nectar

1 tsp hot sauce

1/4 tsp cumin

a sprinkle of cayenne (less than 1/8 tsp)

2-3 tbsps. water

Arrange the quinoa and vegetables in individual bowls. I like to chop up one ingredient and arrange in the bowls, then chop up the next ingredient and arrange in bowls and so on.

Put all the dressing ingredients except the water in a tall container and blend with an immersion blender. When things start to get too thick, add in the water, 1 tbsp. at a time until the dressing blends smoothly and is pourable but not runny.

Drizzle the dressing over the salad ingredients. Admire your artistry, then toss everything together in your personal bowl!

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