Not exact matches
6 slices baguette 2 tbsp honey 120g (about 4oz) goat cheese
salad (either simple
leaves or mixed) about 1/3 cup creamy French dressing (see
below)
Please
leave a comment
below if you make this
salad.
Leave a comment
below to let me know what you think of my avocado chickpea
salad if you end up making it!
I wanted something lighter, so I went with the Raw Taco
Salad (pictured
below on the bottom
left).
for the mung bean falafel bowl 1 cup rainbow quinoa or other grain of choice — cooked sea salt — to taste 1/2 tablespoon neutral coconut oil about 20 asparagus — tough ends removed freshly ground black pepper — to taste mung bean falafel — recipe
below pickled rainbow chard — recipe
below large hadful baby spiach / other
salad greens handful cilantro
leaves / pea shoots / other microgreens tahini sauce — recipe
below sesame seeds — for garnish (optional) chopped pistachios / other nuts — for garnish (optional)
Leave your decisions in the comments
below and remember — you can always serve a burger AND
salad!
8 gluten - free or whole grain tortilla bread 16 lettuce
leaves (cosmopolitan or romaine) Herby hummus (see recipe
below) Green lentil
salad (see recipe
below) 1 large handful sunflower seeds, lightly toasted in a dry frying pan 1 cup / 150 g strawberries, sliced
Shells — whole wheat tortillas, lettuce
leaves, even whole wheat pitas will work or skip the shell and make a taco
salad with all the other items
below!
Enter to win your own copy of The First Mess cookbook by Laura Wright by
leaving a comment
below telling me what is your go - to
salad recipe.
If you try this
salad, I would love for you to share a picture on Instagram and tag me @myberkeleykitchen or
leave a comment
below.