As for the dressing … I’ve been making it by the gallon (well by the quart really but I’ve probably eaten at least a gallon so far) and it seems to go beautifully with just about every salad ingredient I’ve tried. To get your creative juices flowing check out Angela’s suggestions for her Nourish Glo Salad Bowl or use the template below to create the salad of your dreams!
Start with greens: Arugula, Romaine, Kale, Baby spinach, Mixed
Veggie options: Zucchini, Tomatoes, Broccoli, Sweet Onions, Scallion, Cucumber, Peppers, Green Peas, Radish, Avocado, Sugar snap peas, Jicama, Carrots, Roasted beets, Mushrooms (I’ve used both raw and cooked)
Protein: Chickpeas, Tofu, White beans, Lentils, Sunflower seeds, Pumpkin seeds, Hardboiled egg, Cooked fish or chicken
Grain options: Quinoa, Brown rice, Corn kernels, Farro (contains gluten)
Extras: Feta or Goat cheese (if your body tolerates dairy), dried cranberries
Here's a picture of one of my combos. As you can see I pack a lot into one salad which may be why I never get tired of them!
Creamy Lemon Dill Dressing
Makes 2/3 cups
½ C water
¼ C cashews
3-4 T lemon juice
2 T nutritional yeast (adds a cheesy flavor, can be found at health food stores)
2 T extra virgin olive oil
1-2 T fresh dill (start with smaller amount and adjust to taste)
1 small garlic clove
1/8 tsp sea salt
¼ tsp onion powder
Place everything in a blender and blend on high until creamy.
- You can add the dill last and partially blend if you want dill flecks.
- If you don’t own a high speed blender (like a Blendtec or a Vitamix) then soak the cashews in water for 2-8 hours before making to get the creamiest consistency possible.
- Recipe comes from Oh She Glows.
If you have any questions or would like to share your favorite salad combo post them in the comments below!