Easy Green Salad with Orange Ginger Dressing

This easy green salad delivers a healthy and satisfying meal in just a few minutes of chopping and blending.

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Forgive me for mixing cultures. I wanted to make an easy green salad for St. Patrick’s Day. However, I was inclined to pair it with an Asian-inspired dressing. I hope this won’t get me into trouble with St. Patrick’s Day purists. While some folks will enjoy corned beef and cabbage, I will mark the occasion with lovely green shades of romaine, spinach, kale, cucumber, and avocado. Hey, if you check out the Irish flag, you’ll see that I at least got the colors right with this dressing and salad combo!

Simple Ingredients

This salad is aptly named because it is so quick and easy to prepare. Just a few minutes of chopping and blending deliver a healthy meal. The nutritional value of the green veggies is enhanced by:

• beans
• almonds
• onion
• oranges
• tamari sauce
• chia seeds
• ground ginger

The combination offers plenty of protein, fiber, and flavor.

Deceptively hearty salads like this are perfect for busy weeknight dinners. Enjoy!

What’s Needed for This Easy Green Salad

A sharp knife and a cutting board are the secrets to a perfect green salad. Instead of spending money on something expensive, I recommend Pampered Chef’s Coated Chef’s Knife. The thin, sharp blade slices like a charm. And since it costs less than $25, you can easily replace it when it becomes too worn. (Although it does hold its edge for a long time.) A high-speed blender will also give you a smooth, well-mixed dressing.

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Easy Green Salad with Orange Ginger Dressing

Just a few minutes of chopping and blending deliver a healthy plant-based vegan gluten-free meal!

Prep Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 1

Author Veggie Primer

Ingredients

Dressing

• 2 oranges peeled (seeds removed)
• 1 Tbsp. low sodium tamari sauce
• 2 tsp. chia seeds
• ½ tsp. ground ginger

Salad

• 1 handful of baby romaine chopped
• 1 handful baby spinach chopped
• 1 handful baby kale chopped (or choice of other dark leafy greens)
• ¼ cup red onion chopped finely
• ⅓ – ½ cup english cucumber chopped
• ⅓ cup cooked or canned low sodium navy beans or chickpeas rinsed and drained
• ¼ avocado peeled and diced
• ¼ cup sliced almonds

Instructions

Dressing

• Add oranges, tamari sauce, chia seeds, and ground ginger to a high-speed blender.
• Begin blending on low and slowly turn up to highest speed.
• Blend on high for 30-40 seconds.
• Refrigerate dressing while making the salad.

Salad

• Combine greens, onion, cucumber, navy beans or chickpeas, avocado and almonds in a salad bowl.
• Top with 2-3 Tbsp. of orange ginger dressing.

Notes

The recipe makes approximately 1 cup of orange ginger dressing. Refrigerate leftovers for up to 4 days.

Note: Nutrition information is a rough estimate for special dietary needs. I subscribe to the theories presented in the book Whole and believe we should focus on eating a variety of whole foods instead of counting calories or keeping track of individual nutrients.

Nutrition

Calories: 548kcal | Carbohydrates: 74g | Protein: 21g | Fat: 23g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 13g | Trans Fat: 0.01g | Sodium: 1266mg | Potassium: 1770mg | Fiber: 25g | Sugar: 30g | Vitamin A: 11889IU | Vitamin C: 180mg | Calcium: 403mg | Iron: 7mg

More Salad Recipes

Looking for more salad recipes? Give these a try:

Asparagus Sushi Salad – V and GF

Warm Teriyaki Quinoa Salad

Black Rice Veggie Salad – A.K.A Forbidden Rice

Spicy Watermelon Spinach Salad

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