Some days you just don’t want to cook dinner. Especially when it’s late and you’ve just come home from a long day at the office. Long day or not, I’m a huge fan of the “assembled dinner”. Call me lazy.
That, coupled with my prerogative to use up what’s in my fridge (who can be bothered to go to the shops at 8pm, plus you save money and don’t waste produce), led me to try out this recipe I found on the Loving Earth website. I had radishes (which I rarely, but in this instance conveniently stocked), 2 yet-to-be opened containers of raw sprouts that needed to be consumed before they turned nasty (the longer you keep them the higher risk they become for E. coli and Salmonella), along with a very ripe avo that was begging to be used ASAP.
I followed the recipe as close as I could using whatever I had in my fridge and pantry.
For the Salad
- A big handful of mesculin greens – I used oak lettuce
- 1 avocado
- 1 can of chickpeas – I used the raw sprouts (crunchy combo including chickpeas, lentils, mung beans and other goodness)
- 1/4 cup chopped parsley – I used mint instead
- 1 head broccoli
- 3 radishes
- 1 Lebanese cucumber
- 1 tbs sesame seeds
- 2 tbs activated pumpkin seeds – I didn’t have any so left these out
- 1 tbs activated buckwheat – I substituted with leftover grilled corn kernels
- 1/4 cup activated almonds – I didn’t have any of these either so I left them out. I would use insecticide-free almonds soaked overnight. No need to dry before eating. Just rinse and pat dry
- Fresh sprouts to garnish
- Cut broccoli into florets and steam until just tender – I blanched, it’s so much easier and less clean-up!
- Thinly slice radishes and cucumber and place in a large bowl
- Add leafy greens and chopped herbs along with chickpeas and broccoli
- Slice avocado into squares and carefully fold through the greens
- Roughly chop nuts and seeds
For the Dressing
- 2 tbs tahini – I use Flannery’s own brand unhulled
- 1 tbs white miso paste – I didn’t have any so substituted with tamari
- 2 tbs water – I used 3 tbs hot water
- pinch of salt – I omitted as tamari is already salty
- Whisk all ingredients together, taste for seasoning and adjust accordingly – I added cracked pepper, and next time would add some crushed ginger and garlic
- Pour the dressing over the salad, mix gently to coat
- Before serving, sprinkle the salad with the chopped seed mix, and add a good dose of sprouts to the side – I didn’t have any alfalfa but you can see from the picture what they mean. Next time I would also add a good squeeze of lemon at the end to bring out some freshness
This recipe is relatively high in fat (heart-healthy fats though), so feel free to reduce the amount of avo or dressing you use and substitute with some protein. If tuna doesn’t float your boat, try some grilled chicken or turkey breast, or tempeh if you are a herbivore. I used tuna as I already had it in my pantry. If you add all the nuts and dressing, canned chickpeas and buckwheat, you probably don’t need the extra protein. It’s very filling (and protein-ful) already. This recipe yielded two big salads.
Quick, simple, lean and green! Bon appetit!