Sweet Summer Salads

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