Do you guys have a favorite leafy green?

Truthfully, I’m one of those people that likes all her greens but if I had to pick one, it would be arugula.  It belongs to our beloved cruciferous family (think kale, broccoli, brussel sprouts, and cauliflower) and takes a salad to the next level with its peppery taste and bite. I like kale and spinach just as much as your average health fanatic, but arugula’s unique characteristics add that “something extra” to a salad that you actually want to eat. 

Plus, did you that arugula has just as much iron as spinach? It’s a rich source of vitamin K and folic acid, important for bone and heart health. 

You can obviously add greens to anything and make a meal out of it but lately, I’ve been loving summer salads (I love eating seasonally!).  Here are three salads variations I’ve been eating:

Vegan Power Salad.

Ingredients: steamed edamame + avocado + mini cucumbers + grape tomatoes + goji berries + nutritional yeast + apple cider vinegar 

This is a powerhouse combination – packed full of plant based protein, nutrients and flavor! The goji berries adds a nice sweet contrast to the arugula and simple flavors of the fresh vegetables. I’m currently growing some cherry tomatoes and mini cucumbers in my baby garden – I pick them fresh, almost daily! I’m not the biggest fan of conventional dressings – I usually prefer a splash of vinegar or a simple home made balsamic. For those days I just need a no prep “dress” for my greens, I like apple cider vinegar. It works great in this case, with some nutritional yeast for a dairy-free “cheesy” flavor. 

Healthy Tuna Waldorf.

Ingredients: tuna (unsalted) + shredded carrots + red grapes + mini cucumbers + assorted bell peppers + Nasoya’s Vegan Nayonaise + fresh ground garlic

A traditional Waldorf salad is drenched in mayonnaise – so, not quite my scene! Minus the mayo and I love it – apples, celery, and walnuts, a nice combination of flavors and textures. I found this vegan “nayonaise” by Nasoya (the tofu brand/company) at Whole Foods a while back, so I’ve been subbing it into recipes that call for a creamy dressing or spread. It’s made from soy milk – so the consistency is very similar to tofu. This is my take on a “tuna waldorf” – packed with vegetables and served with arugula. 

Beets and Tempeh.

Ingredients: seared fig butter tempeh + roasted beets + asparagus + avocado + edamame + Trader Joe’s Meditereanen hummus 

This is probably one of my favorite “go-to” salad combinations – with pan seared tempeh and a variety of vegetables. 

And it’s true, beets and I are in a deep and intense relationship. (Sorry avocado) Besides adding them to my smoothies, I loved them roasted in my salads, dipped in hummus, and juiced. 

Hummus is another way I like to add flavor to a salad without dressing. Mash it in together with the avocado and it’s crazy dreamy creamy – and packed with nutrients! 

What’s your favorite salad combination lately?

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