Now that Liz and I have dabbled a little in the world of vegetarianism, we’ve discovered some things that are really, truly, fabulously tasty and extremely healthy for your body. In fact, having only began this change 4 days ago, I’ve already lost almost 5 pounds. That’s insane. And awesome. Needless to say, so far I have NO regrets about the change, and I feel great. Also, we’ve really sort of bonded over some of the amazingly tasty things we’ve eaten so far. This particular recipe is my lunch this afternoon (chowing down as I type this), so Liz hasn’t even tasted it yet. I think it’ll be a pleasant introduction.
Since I’m sort of in the middle of several things today, this will be a somewhat brief entry compared to many of my others. Mostly though, that’s because this recipe is not one of my own. it comes Ambitious Kitchen, where I imagine I will probably venture for ideas on the regular now that I’ve tried this superfood salad. She mentions the salad is great for lunch (I can vouch), or as a side for dinner, maybe alongside a nice grilled fish.
The salad is comprised of tons of veggie superfoods, like kale, spinach, quinoa, edamame, avocado, and a lemon vinaigrette that’s to-die-for. Per usual, I did adapt a few teeny things, but not because I didn’t like any of the stuff that was in it already. Any of the ingredients followed by a (*) are the ones that were adapted. That’s primarily because the ingredients were either more readily available, or I had them in the fridge already. You can compare it to the original recipe. Here’s the rundown:
- Quinoa
- Kale
- Baby spinach*
- Cherry tomatoes
- Toasted raw sunflower seeds*
- Avocado
- Mango
- Edamame
- Minced white onion*
- Fresh garlic
- Lemon juice
- Olive oil
- Sugar
- Salt
- Pepper
- Basil
The Un-Snooty Foodie 