We only have a few months left in this year. I spent the last couple of weeks of June to reflect and evaluate/reevaluate my goals & the steps I created to reach them.
I think it is important to see how far you have come. Sometimes, we are doing better than we think. We just haven’t taken out the time to realize it. Then, there are times when we are remaining stuck because what we are doing needs some adjustment.
Related post: Vegan Chickpea Avocado Salad
If you have been following my blog, you know I have been working hard on my salad game. I have a new salad for you today that I have been enjoying. This is not your typical salad. Well, at least, not to me.
Let’s get to the recipe
1 portobello mushroom
4 oz cooked quinoa
1/2 fresh jalapeno
1 tablespoon hemp hearts
1 garlic clove
smoked paprika to taste
black peppercorn grinder to taste
3 handfuls of Salad mix including kale, carrots, red cabbage, broccoli stalks, & radicchio
1/4 cup onions & green bell peppers
vegan Caesar dressing
If the quinoa is already cooked, this is a quick meal. At the beginning of the week, I like to cook three days worth of quinoa and store in the fridge.
Related post: Vegan BBQ Tempeh Salad with Avocado Lime Dressing
First, I toss & massage the kale salad mix with lemon & lime for a few minutes. I let it sit in the fridge. While the kale salad mix is in the fridge, I cooked the portobello mushroom strips, onions & green bell peppers.
So, I cut the portobello mushroom in strips. I sauteed the portobello mushroom, onions, & green bell peppers in coconut aminos & a little water with garlic clove, smoked paprika, & ground pepper.
Afterward, I get my salad mix out of the fridge. I add all of the rest of the ingredients into salad mix. Viola! A yummy & filling salad is made.
Related post: Vegan Chickpea Egg Salad
As always, feel free to adjust ingredients to your liking. I look at recipes as a starting point. You can omit and add whatever you like. We all have different taste buds.
Until next time