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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
juice from 2 oranges
about ¾ cup
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 orange juice, tamari sauce, chia seeds and ground ginger to a hight-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
Recipe makes approximately 1 cup of orange ginger dressing. Refrigerate leftovers for up to 4 days.