Easy Green Salad with Orange Ginger Dressing
Just a few minutes of chopping and blending deliver a healthy plant-based vegan gluten-free meal!
Servings 1
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.