But currently that the vacation madness is over and that i finally have an opportunity to breathe, I’m pretty excited regarding intake my vegetables. For me, intake “healthy” is all regarding balance and actually being aware of what your body is desire. there's no one-size-fits-all to intake well.
One of the simplest elements regarding this salad? The dressing is created within the liquidiser. Aka – best dressing ever. I used cilantro leaves and juice to usher in some bright flavors that area unit typically employed in Mexican cookery and balanced it all out with some honey for slightly of sweetness.
Also try our recipe Broccoli, leek and cheese pasta bake #vegan #recipe
- FOR THE VINAIGRETTE
- 1/4 cup olive oil
- 2 tbsp honey
- 2/3 cup packed cilantro
- Juice of 1 lime
- Pinch of salt
- FOR THE SALAD
- 4 cups baby kale
- 1/2 pear, thinly sliced
- 1/2 red apple, thinly sliced
- 1/4 cup dried cranberries
- 1/4 cup chopped walnuts
- Shaved Manchego cheese, as much as desired
INSTRUCTIONS
- FOR THE VINAIGRETTE
- Add all ingredients ingredients into a blender and pulse until the cilantro is finely chopped. Refrigerate until ready to use.
- FOR THE SALAD
- Add all ingredients except shaved Manchego cheese to a large bowl. Pour dressing over top and toss to evenly coat. Serve immediately.
- Top each salad bowl with as much shaved Manchego cheese as desired and enjoy!
Read more our recipe Healthy Sesame Chicken Chopped Salad #Vegetarian #saladrecipe
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