Salad for Saturday evening dinner? Absolutely! REAL salads are never boring and rarely the same. And while people continue to recommend using smaller plates and eating less food, we serve our salads on 15″ chargers and fill up for seconds.
1 head red leaf lettuce, ripped into small pieces, washed and spun.
1 small cucumber, cut into 1/4″ squares (peel first if not organic)
1 block of baked tofu, cut into 1/4″ squares
2 carrots, grated (peel first if not organic
1 oz sunflower seeds
1 cup garbanzo beans
1 small avocado cut into small squares
2 Tablespoons sesame butter (tahini)
Juice from one lemon
1 Tablespoon walnuts
1 1/2 teaspoons nutritional yeast
In a small bowl, using a fork, beat the sesame tahini with the lemon juice until smooth. Add a tablespoon of water and beat in. Continue to add water, a tablespoon at a time until a thick, smooth dressing is obtained.
Grind the walnuts into a powder with a mill or chop on a board into small pieces. Put in a small bowl and mix with nutritional yeast. Optional: add a small amount of red pepper or black pepper.
In a large bowl toss lettuce, vegetables and dressing together. Put salad on plate and sprinkle with vegan parmesan.
Serves 2 as a main dish or 4 as a side.