Here I am posting one my favorite go-to’s for either snack or a full meal. Yes, it’s a salad….. how boring! Yet, it can be modified with your own flair. For example, I can turn this into a protein-packed meal by just adding quinoa, beans (pinto, garbanzo, red, black-eyed or any other), tofu or any plant-based protein substitute.
So here we go, the Wedgegan Salad:
1/2 head of Round lettuce -washed and water drained
2 Organic Persian cucumbers
1 medium Organic Tomato
1 large organic red radish
5 medium olives (pitted)
1/4 cup parsley
3 large leaves of Fresh Organic Basil
5 leaves of Fresh mint
1/2 teaspoon of freshly minced Organic
1 small Organic Avocado
1/4 cup of shredded Organic Carrots
3 roughly ground Cashews
1 table spoon Extra Virgin Olive Oil
1 teaspoon pomegranate Balsamic Vinegar
1 teaspoon Vegan Mayo
Spices (quantity as desired): Salt, Pepper, Oregano, Garlic powder, Sumac
This is a basic variation of a wedge salad. Feel free to modify with addition or omission of ingredient to you desired palate as mentioned above (protein substitutes)
Slice the 1/2 head of lettuce into to separate quarters. Slice Persian cucumbers and stacks them into a helix on the ends of the lettuce 1/4s. Slice tomatoes thin and lay them against the stack of cucumbers. Cut, pit and slice the Avocado and fan each half in between the two lettuce 1/4s. Slice the radish and randomly place inside the lettuce quarters between the leaves.
Cut olives in 1/4s lengthwise, chop the mint, basil and parsley leaves as well as the ginger and the shredded carrots; Sprinkle all evenly on top of the lettuce I/4s.
Sprinkle the cashews evenly on the salad along with spices (as desired)
Place a dollop of Vegan Mayo next to the salad for dipping.
Drizzle Olives oil and Vinegar into the recesses and leaves of the lettuce and on top of the cucumber, tomato and avocado slices.
Decorate with additional mint leaves next to the tomatoes.
Serve and enjoy.
Peace and love,