Hey loves, I am just stopping by to share this quick salad that was on repeat before the cool weather decided to come in. I would have it with a protein smoothie or a type of protein such as beans or tempeh. This particular day I had a protein smoothie with it.
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3 big handfuls of spinach mix
1/2 cup walnuts
1 tablespoon pecans
1/4 dried cranberries
1 medium tomato
sprinkles of bacon bits (I used the vegan one)
Cayenne pepper to taste
Black Peppercorn Grinder to taste
Raspberry Vinaigrette Dressing to taste
optional: add quinoa, beans, or your favorite protein
If I am having a protein smoothie with it, I make the salad first. Next, I put it in the refrigerator and let it cool until I finish making the smoothie.
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If I am adding a protein, I still make the salad first and let it chill in the refrigerator while I am preparing the protein of my choice.
The first step in the preparation of the salad involved cutting the veggies. I cut the avocado into chunks and I chopped the tomato. Now it’s time to put together the salad.
I combined all the ingredients into a bowl. I like to add some heat to this particular salad. The hotness gives it a kick. So, I added the jalapenos & seasonings (cayenne pepper & black peppercorn grinder). You can omit them if you don’t like hot spices.
Related post: Vegan Chickpea & Avocado Salad
I added the vegan bacon bits and squeezed the lemon and lime all over the salad. Lastly, I added the dressing and tossed the salad. Yummy and colorful salad is born and enjoyed.
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.
I like to experiment with salads. Do you have any suggestions?
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Until next time