Spinach + Arugula Salad with Roasted Potatoes, Fresh Peas, Shaved Daikon and Carrot with Creamy Cilantro Lime dressing
I love this dinner I made tonight!
It was so ridiculously simple, delicious and beautiful nonetheless with such an array of colors - the perfect summertime meal! This is one of those recipes that's, well, really not a recipe at all. Sometimes the best meals are the ones you just throw together on a whim using whatever you can find in the kitchen - tonight was one of those nights. I had fresh arugula and spinach in the fridge from my friend James who works for a local farm, Tiny's Organic, and decided to put it to good use. I topped the greens with some shaved purple carrot, daikon radish, avocado, hemp seeds and leftover roasted potatoes. To tie it together, I whipped up a deliciously creamy, yet light Cilantro Lime Dressing, which is totally raw and vegan. But be warned, the measurements for the dressing our guestimates only! I didn't use any measuring cups or spoons and recommend you play around with the ingredients like I did to create a dressing that is just perfect for you :). Sometimes simply tossing ingredients together and adjusting as you go creates the best dishes (and I personally think, the most fun, but next time I promise to take note of my measurements to share with you all - enjoy!
Salad Ingredients Spinach Arugula Sugar Snap Peas, shelled Carrot, shaved Daikon Radish, shaved (don't know what a daikon radish is? Check it out here - great for detoxifying and adds a nice little bite to any salad) Cucumber, chopped Fingerling Potatoes, roasted and chopped Avocado, diced Hemp Seed
Dressing Ingredients (approximate!) Fresh-squeezed juice from 1/2 - 1 lime 2 Tbsp. walnut oil or cold-pressed extra virgin olive oil 1 tsp. coconut aminos or soy sauce (I recommend Nama Shoyu or Tamari if you're going to use soy) 1 Shallot, roughly chopped 1/4 cup raw walnuts Handful cilantro Pink Himalyan Sea Salt to taste
Super Simple Directions
Arrange salad ingredients in a bowl and top with hemp seeds. To make the dressing: blend all ingredients together, taste. Adjust according to your taste buds and, if you want the dressing thicker, add more walnuts. Blend until smooth and creamy, pour over salad - eat, savor, enjoy!