The word “salad” too often makes me think of the boring garden salads I grew up with, and I have to remind myself to play with the salad concept now and then, because salads can be so much more than lettuce, green onion, and tomato in oil and vinegar. Salads can be awesome and hearty! This is a lovely, flavourful salad. The dressing is sweet and warming, and even has a little bit of kick from all the ginger. The salad base itself, especially with the apple, keeps things light and cool.
1 small to medium sized head lettuce of choice
1 green apple
1/2 cup chopped cucumber
1/4 cup raw walnuts
1/4 cup raw pumpkin seeds (“pepitas”)
1/4 cup dried cranberries (make sure they don’t have sugar or oil added to them!)
optional: 1/3 cup crumbled dill almond/cashew cheese (or any other fermented nut cheese, or a smaller amount of feta, goat cheese, or raw sheep cheese)
1/4 cup sesame oil
1 tbsp olive oil
juice of 1 lime
2 tablespoons tamari or Nama Shoyu, or coconut aminos
2-3″ grated ginger
2 Medjhool dates
1 or 2 garlic cloves
1 tsp red pepper flakes
- Chop or tear lettuce into bite sized pieces and place in a large serving bowl.
- Chop apple and cucumber into bite sized pieces and add to bowl.
- In a frying pan, dry roast the walnuts over low heat for a couple minutes, stirring/flipping them often. Add the pumpkin seeds and continue to heat until nuts and seeds start to turn golden or dark around the edges. Careful not to let them burn!
- Add toasted walnuts, pumpkin seeds, cranberries, and crumbled cheese (if using) into the salad.
- Combine all dressing ingredients in a blender and blend until smooth.
- Pour dressing over salad and toss. Serve immediately.
To make this salad a complete meal, mix in cooked or sprouted chickpeas, or serve it with either baked tempeh, wild-caught fish, organic chicken, or organic turkey. This salad would also be tasty on a bed of quinoa (or with a side of it), with or without any of the suggested protein-rich additions. Quinoa itself is high in protein (and is a complete protein, at that!) and is also a great source of fibre.
Keep those greens on your plates, friends!
-Candace and the FGF team