This salad is a nutrient powerhouse, even for a salad.
It is full of phytonutrient and antioxidant-rich greens (parsley, dill, lettuce), alkalizing cucumber and tomatoes, full of lycopene.
On top, we have fresh turmeric and garlic.
And some beans that make the salad satiating as well as nutritious.
Ingredients
- 1 can (15-ounce) red kidney beans, drained and rinsed
- ¾ head romaine lettuce, chopped
- 1 tomato, chopped
- 1 cucumber, chopped
- 1 avocado
- 1 onion or 2 green onions, chopped
- 1½ inch fresh turmeric tuber, pressed
- ½ bunch of parsley, chopped
- ¼ bunch of dill, chopped
For the dressing
- Use our oil-free, no salt Almond Caesar Salad Dressing.
Directions
- Combine all ingredients in a large bowl.
- Add the desired amount of the dressing over the salad and stir it all together.
Notes
- Fresh turmeric stains everything. It marks wooden boards, plastic and fingers, and the color on skin takes a day or so to fade. Grate it onto a plate rather than a board, or use about half a teaspoon of ground turmeric in its place.
- Add the avocado last. The beans and the chopped vegetables hold overnight in the fridge. Avocado does not, so cut it in when you are ready to eat rather than when you are prepping.
- The can of beans is what makes this lunch rather than a side. Leave it out and you have a green salad. Leave it in and it holds you through the afternoon.
- No cooking anywhere. The dressing is blended almonds rather than oil, so the whole thing is assembly.
