I love this whole food plant based salad and not just for the taste and texture. It travels really well, which is important since I often bring food to gatherings. If you prep food for the upcoming week, then consider making Collard Greens Caesar salad. Keep the ingredients separate, cover the fennel slices with a moist paper towel, and then before serving, toss only what you plan to eat at that time with the dressing. Also, collard greens are hearty so it won't wilt even after it is tossed with dressing.
Collard greens are a great source of plant based calcium. Thinly slicing the collards and then massaging them for 30 or so seconds helps soften this otherwise tough dark leafy green. The fennel slices give the salad a nice crunch, additional nutrients, and visually they look like parmesan cheese. Roasted chickpeas provide protein, additional crunch, flavor, and calcium.
The dressing is loaded with flavor including lemon and garlic, and white miso provides the umami taste. Tofu (use soft or silken) makes the dressing creamy, and is another great source of plant based calcium and protein. You can add the tofu you don't use to a smoothie.
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