ULTIMATE VEGAN SALAD!

The Possibilities 

are endless! 

This mouthwatering, loaded, healthy, balanced ultimate vegan salad is a delicious brunch, lunch, "linner" 

(our word for lunch/dinner!!), or dinner!
You can get very creative with the ingredients that you have, but I will share here the fall version we enjoy in our home.
In the summer time there is a greater variety of fresh fruits ... so some ingredients can be substituted with strawberries, figs, peaches and cantaloupe!
(I prefer and highly recommend organic local produce and ingredients when possible)

Make sure you always consume mushrooms cooked. Raw mushrooms are not digestible and have the opposite health effects of cooked ones. Asian Mushrooms are the most beneficial nutritionally and are loaded with vitamin D. 

The quantities are all optional based on your preference.

Fresh ingredients:
- romaine lettuce hearts (cut in strips)

- baby spinach

- fresh kale, chopped

- tomatoes

- avocados

- shredded carrots

- green onions

- kelp noodles (optional)

Cooked ingredients:
- shiitake (or other) mushrooms - remove stems

- tempeh cut into strips 

* in a pan, on medium heat cook mushrooms in olive oil, tamari sauce, garlic powder, cracked black pepper , until ready. Set aside. repeat the same for the tempeh strips (only add a drizzle of maple syrup when cooking). 

Other ingredients:

-  dried apricots (sliced into strips)

- dried cranberries

- sunflower seeds

- green olives

- kalamata Greek olives
- *other nuts or seeds (allergies considered!)

Home made dressing (make ahead of time and let it marinate):

- extra virgin olive oil

- orange muscat vinegar

- fresh basil leaves

- dried oregano

option #2 dressing:
- extra virgin olive oil
- balsamic vinigar
- maple syrup
- salt and pepper

Directions: 

Assemble your salad. Top with cooked ingredients and kelp noodles. Dress it with the delicious home made dressing and enjoy EVERY BITE :) 

Buon Appetito!