Farmer's Market Salad with Oil Free Dressing

“Let food be thy medicine  
and medicine be thy food.” - Hyppocrates




When I make a salad, I want it to be filled with texture, flavor and color. These things appeal to my mouth, my belly, and my desire for good health. In the summer, especially, I let the farmer's market guide me toward ingredients. Today, I was guided toward these gorgeous carrots.


They also happen to be intensely sweet, and I imagine the purple means they're a good source of anthocyanins, so helpful for reducing inflammation and improving brain health.

Also in this salad... 


Veggies+Tofu:


  • 1 c. field greens
  • 1 c. arugula
  • 1/2 c. chopped purple cabbage
  • 1/2 c. chopped cauliflower
  • 4 thin stalks asparagus, raw, cut into bite sized pieces
  • 2 sliced, sautéed cremini mushrooms (cook to neutralize toxins)
  • 2 oz crumbled, marinated firm tofu (recipe here)


Oil Free Dressing:

A lot of vegans I know eat little or no oil to avoid the cardio-vascular stress oils put on the body. This dressing uses the "whey" from homemade soy yogurt as the base. It has a tang like buttermilk, so no vinegar/acid is needed. And it has a bit of body, so it coats the greens and veggies without needing oil.

  • 1/2 c. "whey" from homemade soy yogurt
  • 1/4-1/2 tsp. granulated garlic (depending on your taste)
  • Salt and pepper to taste
  • Optional: Herbs of choice. I had a bit of leftover dill and threw that in. It's also good with fennel, rosemary, thyme - whatever you have on hand and like.
Stir dressing ingredients to mix well and pour over greens.

This makes enough for 2-4 side salads. I often eat the whole thing with a slice of homemade sourdough bread and homemade soy cream cheez.

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