Hey guys! Hope you all are having a great weekend! Well, I just looked in my gmail inbox and discovered that I was featured on Jenn the Leftover Queen’s Finest Foodies Friday, which is also featured on the Foodie BlogRoll!
Muchas gracias, Jenn!! I am honored :o)
Today, I want to share with you my love of big salads with LOTS of color. Yellow & red bell peppers, orange carrots, red tomatoes, dark green lettuce, bright green avocados, etc… We all know it is important to have a variety of veggies in different colors to nourish our body’s daily needs. We usually eat a big salad 2 or 3 times a week, but I usually try to have a good size bowl everyday. We also like to add a big scoop of lacto-fermented veggies (usually Cortido) on top to add more benefits and help us digest the raw fibers. So refreshing!
On a healthy note… A couple weeks ago I read an article from Dr. Mercola sharing the importance of eating good fats with tomatoes, but not just tomatoes… ALL your veggies too! I learned this a couple years back and since then I’ve always made sure to include good fats… olive oil, coconut oil and/or flax oil… in my salads. I don’t remember when was the last time I used commercially made salad dressing on my salads. I don’t enjoy those anymore as they are usually rancid, pasteurized, processed, contain soy and can have unhealthy ingredients. Even the organic ones on the grocery stores aren’t the greatest. I have grown to really enjoy a simple mixture of olive oil and raw apple cider vinegar with a pinch of sea salt on most of my salads, but I do enjoy making homemade dressings to have some variety. Making your own dressings is very frugal and easy… all you need is a good arm and fork OR a good blender to mix all the ingredients in 5 minutes flat!
Here I got a fun Mexican-style salad and a wonderful garlicky dressing with a kick of cilantro. The baby corn adds a sweet crunch along with the pumpkin seeds. I usually like to add dried fruit of some sort with my salads, but I didn’t really have anything on hand to go with this, but the avocado did a wonderful job of filling that void. Hmm… time to dig in!!
- MEXICAN FIESTA SALAD
- Red & green lettuce, chopped
- Carrots, sliced
- Red & yellow bell peppers, sliced
- Fresh baby corn, broken into chunks
- Handful cherry tomatoes, sliced in half
- Avocado, sliced and scooped out
- Handful pumpkin seeds
- Goat cheese
- GARLIC CILANTRO DRESSING
- ½ cup extra virgin olive oil
- 3 Tbsp. fresh lime juice
- 2 Tbsp. cilantro, finely chopped
- ¼ tsp. dried or fresh oregano
- 5-10 garlic cloves, minced or finely chopped
- Dash of chile powder
- Pinch of sea salt
- Pinch of stevia powder (optional)
- MEXICAN FIESTA SALAD:
- Toss all the veggies together in a big bowl. Top it with pumpkin seeds, goat cheese and Cortido.
- GARLIC CILANTRO DRESSING:
- Mix all the ingredients in a bowl and stir strongly with a fork. Pour over the salad and enjoy!