I thought about starting off this post with some kind of musings about the New Year and getting back on track with healthy eating and yada yada yada. But I’m sure you’re sick of hearing about that by now, so I decided to take this post in another direction.
Let’s chat about salads. I never used to be a big salad fan. That’s probably because when I was a kid, my parents’ idea of a salad was chopped romaine lettuce topped with dressing. Boring, right? I’m actually still pretty picky about my salads. Like I’m not a big fan of romaine lettuce unless it’s in a Caesar or chopped salad. And I don’t really like salads with cucumber, eggs, canned tuna, or fruity dressings either.
Luckily I’ve since learned that salads can be pretty great with the right ingredients. Salads with kale, heirloom tomatoes, beets and goat cheese, winter squash, or fresh figs and blue cheese are some of my favourites.
This salad is my latest obsession. The crunch of the root vegetables contrasts with the creamy avocado, while the raisins add a nice sweetness that is balanced out by the tang of the balsamic vinegar. It makes a great side dish, or I also like to add grilled tofu and a side of crackers to make it a nice light lunch. Either way, I guarantee you’ll love it as much as I do!
Mixed greens and shredded root vegetable salad
Gluten free, nut free, egg free, dairy free, vegan
Serves 4 as a side
3 tbsp olive oil
6 tbsp good quality balsamic vinegar
3/4 tsp honey
12 cups of mixed greens
2 carrots, shredded
2 small red beets, shredded
1/4 cup raisins
1/4 cup hemp seeds
Vinaigrette (recipe above)
1 avocado, sliced or cubed
In small jar add the olive oil, balsamic vinegar, and honey. Whisk to combine.
Toss the mixed greens with the shredded carrots, beets, raisins, hemp seeds and vinaigrette. Top with the sliced avocado.
What are your favourite salad toppings?
What are your least favourite salad toppings? Are there any kinds of salads you dislike?