This salad is fresh with complex flavors, and has a nice amount of protein. I love it for the hotter days and especially during those times of not eating as much meat. I had been making a lot of Gwyneth Paltrow's salads and after eating those for awhile, I finally learned how to make a really good vegetarian salad. This recipe is kind of a combination of a few of her recipes, although the dressing is something I made up on a whim. And it is definitely tasty. Enjoy!
Serves: 3 - 4 (as a main dish) Total Time: 10 minCook's Note: The dressing does contain alcohol, and can either be ommited or use Mirin for a similar taste.
Gluten-Free | Vegan
1 head Boston Leaf Lettuce (or similar lettuce like Bibb), chopped and rinsed
5 Leaves of Romaine Lettuce, chopped and rinsed
3/4 cup cherry tomatoes, halved
1 english pickling cucumber, peeled and sliced
1, 15 oz can garbonzo beans (or chickpea), rinsed and drained
1 carrot, entirely peeled
1/4 cup dry roasted peanuts
1/4 cup coconut oil, melted
2 tbsp peanut butter
2 tbsp balsamic vinegar
2 tsp sugar (or honey)
2 tsp sesame oil
2 tsp sake (or rice wine)
1/2 tsp sesame seeds
1 tsp grated fresh ginger
1/4 tsp white pepper
1/4 tsp himalayan sea salt
few tbsp of filtered water to taste
Combine the lettuces together in one bowl, and the rest of the salad toppings in another bowl. Mix together the dressing ingredients well. Taste for seasoning.
I like keeping the lettuces and toppings separate because the goodies always fall to the bottom of the big mixing bowl. Instead I just assemble my salad on my plate from each dish, and allow my guests to do the same. Pour dressing over assembled salad. Enjoy and Be Healthy.
Some et cetera items...
A good article about complete proteins vegetarian style. http://greatist.com/health/complete-vegetarian-proteins
And I've been missing Hawaii a lot lately. Been thinking a lot about some short stories I should put together, maybe posting one a week on the other blog. On that note, along with the yummy salad, here's an ode to good memories..