• reem

Sweet Summer Salads

Updated: Oct 3, 2020

My favorite season has finally come!! I used to look forward to summer every year, especially when I was living in Canada but my first experience with summer in this Abu Dhabi heat is a whole new vibe! With temperatures reaching 100 + Fahrenheit everyday, I always turn to my go-to plant based salad recipes as a light and healthy meal. Can't imagine eating anything else these days..


Leafy green salad with tofu, pomegranate seeds, avocado, cucumber, shredded carrots, and a creamy dill avocado dressing


Dressing:

  • 1/2 ripe avocado

  • 3-4 sprigs fresh dill

  • Juice of 1/2 lime

  • 2 tsp. apple cider vinegar

  • 1/2 tsp garlic powder

  • 2 tsp liquid sweetener of choice (maple syrup, or agave, or honey)

  • Pinch of salt

  • 1/4 cup of water ... (combine all ingredients in a blender) and voila




Brussel Sprout Buddha Bowl

Ingredients:

  • Kale

  • Mushrooms

  • Sweet potato

  • Roasted baby tomatoes

  • Brussel Sprouts

  • Tofu

  • 1/2 Avocado

  • 2 Tablespoons of Beetroot Hummus or Regular

  • Sunflower Seed Bread

*All veggies + Tofu are Baked at 350 F for 40 minutes on parchment paper, no oil)

*My Beetroot hummus was store bought with organic ingredients but you can make your own as well



Edible Flower & Asparagus Salad

Ingredients:

  • Red Cabbage + Green of choice

  • Mandarin Orange

  • Red grapes cut in halves

  • 1/4 Avocado

  • Baked Asparagus

  • Radish

  • Baked Tofu or Tempeh

  • Edible flowers + 1/2 juice of a Lime






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