Easy Green Salad with Orange Ginger 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

Total Time 20

Servings

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