I used to shop at an organic market in Vancouver called Caper’s. Along with lovely, seasonal produce and natural home and personal products, I would often pick up lunch from their loaded salad bar.
Pickled beets, hard boiled eggs, shredded carrots, crumbled feta, nuts, seeds and so many greens… It was a compostable bowl of organic goodness! Not to mention the house-made dressings to top it off.
There was only one problem. The price tag. It was sold by weight! It’s true that greens aren’t all that heavy, but start to pile on all of those extras and it adds up fast! At one point I was leaving off the dressing and adding in at home, just so it wouldn’t be so heavy!
This Heavy on the Veggies Salad reminds me a little of the ones I used to buy. It’s loaded with greens and all kinds of veggies. Then topped off with sunflower seeds and a garlicky vinaigrette.
Even though this salad is completely vegan, it is so, so satisfying! (In part, I’m sure, because there is so much to chew!) I’m good until dinner if I’ve taken the time to enjoy a big bowl full of this for lunch.
Or, double this recipe and bring it to the next potluck you’re invited to.
Heavy on the Veggies Salad
(A Grow. Cook. Eat. Share. Original recipe)
Makes 2 meal sized or 4 side sized salads.
Ingredients for the Salad
2 cups packed mixed greens or kale
2 medium carrots, peeled and grated
1 cup diced cucumber
1 cup small broccoli florets
1 cup small cauliflower florets
1 cup finely sliced red cabbage
1 avocado, diced
1 red pepper, diced
1/4 cup roasted, unsalted sunflower seeds
Garnish with sprouts (optional)
Ingredients for the Spring Garlic Vinaigrette
1/4 cup good extra virgin olive oil
1/4 cup apple cider vinegar (unpasteurized, if possible)
1 tablespoon dijon mustard
1 tablespoon maple syrup
1 teaspoon sea salt
1/2 teaspoon freshly ground pepper
6 stems of spring garlic (white and light green parts), finely sliced (or 1-2 cloves finely grated garlic cloves)
1. Prepare dressing by combining all ingredients into a small (250 ml) mason jar, or a large glass measuring bowl. Either shake the jar, or whisk in the measuring bowl to combine.
2. Layer prepared vegetables into a large bowl*, reserving the avocado, sprouts and seeds.
3. Just before serving, toss the vegetables in the dressing, making sure they are well coated.
4. Divide between the bowls, and top with the avocado, seeds, and sprouts, and serve.
*If packing salads for lunches on the go, divide the dressing between two one liter (quart-sized) mason jars, and then layer the vegetables on top starting with the broccoli and cauliflower, so that the lettuce doesn’t get soggy. Reserve the avocado, and dice just before serving. Shake the jar so that the veggies are coated in the dressing.
Local veggies, thanks to One Love Farm.