There is a certain point on the thermometer when suddenly a woman’s thoughts turn to foods that are crisp, refreshing, and bursting with seasonal flavour. For me, that temperature is somewhere around 25 degree celsius. Depends on the humidity.
When the mercury gets that high, suddenly all I want are homemade fresh rolls, plump blueberries, melt-in-your-mouth strawberries, ripe peaches, watermelon, chilled cranberry juice (the real stuff, mixed with water – otherwise it’s far too puckersome), tangy lime and lemon and avocado sorbets, cold cereals, and big, amazing, stacked salads.
Why big glow? Well, basically this salad is an awesome opportunity to pack in healthy fats, nourishing proteins, vibrant greens, and antioxidant-filled vegetables. All of these things, my friends, boost your body, help protect your cells from damage, and contribute to an overall feeling of good health that makes you glow, not just because your skin looks great, but because you feel really good.
And when it’s hot outside, your body is already working hard! It needs light nutrient-packed options that give it fuel without weighing it down. You want to feel that you could eat your supper and still hop on your bicycle for a ride (though, please don’t do this, unless it’s a really really gentle ride).
The sweet onion dressing is a bit of cheat, I’ll admit. Organic onion powder just makes the whole thing so much faster and easier – just make sure it IS organic, as clean as you can find, and doesn’t have any additional salt. We just want to the onion-y part. We can add some good quality salt ourselves later.
Enjoy the big glow salad! Eat it outside under a blue sky in your tank top and shorts. Eat it after your bike ride. Eat it and enjoy the summer sunshine.
- Author: Emily Joldersma, R.H.N.
- Recipe Notes: refined sugar-free, naturally-sweetened, plant-based, veggie-packed, gluten-free
For the Salad:
- 2 cups Romaine lettuce, chopped
- 1/2 cup: shredded carrots, diced celery, chopped sweet peppers
- 2 tablespoons sunflower seeds
- 2 tablespoons almonds
- 1 tablespoon hemp seeds
- Your choice of protein: tofu, local free-range organic eggs, tempeh, etc. I sprinkled my tofu with a bit of smoked paprika.
For the Sweet Onion Dressing:
- 1/4 cup olive oil
- 1/4 cup apple cider vinegar
- 2 tablespoons dijon maple mustard
- 2 tablespoons maple syrup or your favourite sweetener
- 1 tablespoon organic onion powder (no salt added)
- pinch sea salt or himalayan pink salt
- pinch ground black pepper
- To make the dressing: whisk together all of the ingredients (or throw in a glass bottle and shake shake shake). Done.
- Set your oven to a low heat broil and toast the sunflower seeds and almonds, along with the tofu, for about 4 minutes or until seeds are starting to turn a light golden colour.
- Shred up the romaine and mixed veggies, and toss with 2 tablespoons or desired amount of sweet onion dressing.
- Sprinkle hemp seeds on romaine, and top with warm toasted nuts/seeds.
© Eat Well, Live Vibrantly