Some people are not crazy about raw vegetables and salads. I get it, it can be boring to eat a bowl of plain spinach.
Here are some tips to create tasty salads:
Add vegetables with different tastes. For example, bitter arugula goes well with veggies with a more subtle taste like lettuce. Other options: thinly sliced red onions, radishes, kale.
Add vegetables with different textures: crunchy, leafy, shredded.
Add fresh or dried fruits: raisins, diced apple, watermelon, mango, pineapple, grapes all add taste to your salad.
Adding nuts, seeds, goat or feta cheese will drastically enhance your salad.
Adding a god, healthy salad dressing. This is why you’re here.
Salad dressings can enhance the flavors of even the dullest salad. I have this wonderful and healthy recipe adapted from Shalane Flanagan‘s recipe book Run Fast Cook Fast Eat Slow.
Like all my favorite recipes, this one is easy and quick to make, delicious, and healthy.
This dressing can be used as a sauce for meats or a spread for sandwiches as well.
½ cup whole milk yogurt
½ cup basil leaves
¼ cup parsley leaves
¼ cup tahini (sesame seed butter)
2 tablespoons lemon juice
1 clove garlic
¼ teaspoon fine sea salt
1. In a small food processor or high-speed blender, combine the yogurt, basil, parsley, tahini, lemon juice, garlic, and salt. Process until smooth and creamy.
2. Add a little water to thin it to your desired consistency.
Refrigerate for up to 1 week.
Vegan alternative: Boil ½ cup of water, add ¼ cup of unsalted, raw cashews, cover, remove from heat and soak for 30 minutes. Blend it all. Use this mixture instead of yogurt.