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...
- 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.
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.