Not only is this salad refreshing, it also contains many ingredients valued for their cleansing properties. Its fresh flavor is especially enticing to me in the spring, but it’s welcome all year round; in fact, I recommend this salad frequently throughout the book. I often make it when I want a refreshing contrast to a hearty, spicy, or bold dish.
Recipe information
Yield
4 to 6 servings
Ingredients
4 to 6 ounces tender greens (baby greens, arugula, baby spinach, watercress, or a mixture)
1 cup green sprouts (such as sweet pea shoots or broccoli sprouts)
1 Granny Smith apple, diced
1/2 medium daikon radish, sliced
2 large stalks celery or bok choy, sliced
1/2 medium cucumber, unpeeled, cut in half lengthwise and sliced
1 1/2 tablespoons flaxseed or olive oil
2 tablespoons lemon juice, or to taste
1/4 cup toasted pumpkin seeds, optional
Preparation
Step 1
Combine all of the ingredients in a serving bowl, toss, and serve.
variation
Step 2
Add two small raw golden beets, peeled and thinly sliced into half circles.
nutrition information
Step 3
Calories: 140
Step 4
Total Fat: 6g
Step 5
Protein: 4g
Step 6
Carbohydrates: 20g
Step 7
Fiber: 4g
Step 8
Sodium: 45mg
Reprinted with permission from Vegan Express: Featuring 160 Recipes for Quick, Delicious, and Healthy Meals by Nava Atlas. Copyright © 2008 by Nava Atlas. Excerpted by permission of Broadway, a division of Random House, Inc. All rights reserved.
Nava Atlas is the author of nine cookbooks, including The Vegetarian Family Cookbook, The Vegetarian 5-Ingredient Gourmet, and Vegetarian Soups for All Seasons. She lives in the Hudson Valley region of New York with her husband and two teenage sons (all vegans).
