Woah. Two posts in one week? I know. I'm just feeling very inspired at the moment; I'm bursting with ideas for this little online space!
To start off after my summer hiatus, I thought I'd share a light and easy vegan recipe with you. So, on today's menu:
Bittersweet Salad Mix with Nuts
What you need
- mixed greens (I'm not sure if I would trust a big supermarket chain to supply really fresh salad bags, so I got a bag of organic veg with a little salad pouch including for example mache, lettuce and rocket from a nearby farm. Farmers' markets and little organic food stores are certainly also a good alternative.)
- salt, pepper and a few walnut halves and cashews to sprinkle over the salad
Dressing - 2,5 tbsp soy yogurt (Don't be afraid to try it, it's way better than normal low fat yogurt!)
- 1,5 tbsp cold pressed olive oil (Apparently it works best, but honestly, choose whatever plant-based oil you prefer.)
- a little bit of lemon juice (two squeezes)
- one squeeze of agave syrup
- a pinch of salt
- I don't really have to tell you how to make salad, right? :)
What you might want to know
- Wash the salad floating! This way you remove all of the nasty dirt you'd never really get rid of if you just started scrubbing every single leaf separately. Use a mixing bowl to save both time and water.
- Do not add the dressing until right before you start eating.
- If you have some dressing left, don't throw it away. It lasts at least a day in the fridge and tastes as good as on the day you made it (or even better).
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