Plant Powered Salad


Spring has sprung! A perfect time to enjoy this easy to make plant powered salad! You are guaranteed to love it and feel totally satisfied!

Ingredients for salad: Makes 4 servings.

  • 2-3 Cups Baby Kale
  • 2-3 Cups Baby Spinach
  • 2-3 Cups Romaine Lettuce
  • 2 Cups Arugula
  • 1 Cup Red Cabbage
  • 2 Cups Broccoli
  • 1 Can Kidney Beans
  • 1 Can Chick Peas
  • 1 Cup Daiya Shredded “Cheese” (optional)
  • 1 Package Beyond “Chicken” Strips (optional)
  • 2 Carrots
  • 1 Avocado
  • 1/2  Cup Sunflower Seeds
  • 1/2 Cup Hemp Seeds
  • 1/2 Cup Dried Cranberries
  • 2 Celery Stalks
  • 1 Cup tomatoes
  • 1 Cup Cauliflower
  • 1 Can Corn
  • 1/2 Cup Vegetable Broth
  • 1 tsp Minced Garlic
  • 1 tsp Lemon Pepper
  • 2 tsp Olive Oil

In medium pot, steam chopped broccoli and cauliflower for 5-8 minutes.  In the meantime, chop beyond “chicken” strips into quarter pieces and add to saucepan with vegetable broth, minced garlic and lemon pepper. Simmer and stir until liquid is gone and strips are golden brown.

Pre heat oven to 350 degrees. Mix drained chick peas in a small bowl with olive oil, sea salt, and pepper. Spread onto cookie sheet and bake for 15 minutes or until somewhat crispy.

In large bowl add kale, spinach, romaine lettuce, arugula, red cabbage, kidney beans, daiya shreds, carrots, celery, broccoli, cauliflower, corn, tomatoes, sunflower seeds, and hemp seeds. Toss together.

Once veggies are tossed, add strips, avocado, dried cranberries, and chick peas on top!

Choose and add your favorite dressing here !

I find this salad to be filling enough as is but feel free to add brown rice or quinoa to the mix as well!




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