Wellness Salad

While you could dress some greens with a bottled dressing and call it a salad, a little bit of effort pays off here. With a whisk and a can opener, you can make a salad that you’re actually excited to eat! The dressing is a little bit spicy, a little bit sweet, and a whole lot of delicious. Plus, adding some fermented cabbage gives you a dose of gut-friendly probiotics. Cannellini beans and ripe avocado make this salad feel like a meal. Crunchy, creamy, tangy, and umami, this salad has it all!

Serves 2

Total time: 20 minutes

Vegan

Dressing

3 tablespoons olive oil

1 ½ - 2 tablespoons rice vinegar

1 ½ teaspoons agave nectar

1 teaspoon sriracha

1 teaspoon minced garlic

¼ teaspoon sea salt

Salad

6 ounces mixed greens

15-ounce can cannellini beans, rinsed and drained

1 cup bean sprouts

1 large ripe avocado, sliced

½ cup fermented cabbage

1 medium shallot, julienned

1 teaspoon sesame seeds or hemp hearts

1 teaspoon chia seeds

1.    Whisk together dressing ingredients in a small bowl until emulsified. Adjust seasonings to taste and set aside.

2.    Divide greens between two bowls and top with beans, sprouts, sliced avocado, fermented cabbage, and shallots. Sprinkle on sesame seeds or hemp hearts and chia seeds.

3.    Drizzle on dressing and serve promptly.