Okay, so I hate to brag and all, but I’m kind of big deal in the salad-making department. They are my go-to-meal with all my crazy food allergies/sensitivities/intolerances, so I rely on them. And let me tell you, if you think salads are boring, think again. You can turn those leafy greens into all sorts of amazing main meals or sweet sides. I usually have a salad at least once a day. I’ll be posting a lot of them, and be prepared because they are crazy amazing. So be excited! I was originally going to tell you all about my high-enzyme diet first, before going even deeper into the kitchen of Marisa, but I think I’ll save that til this weekend when I go home for Mother’s Day!
The other night I made this yummy and super nutritious-filled salad and loved it so much that last night I made it for me and a friend, but with some variations. I took a picture the first time I made it because it was just so flipping good. I even pulled out the barbie camera! I like to make them equally as beautiful as they are good 🙂
Side view, because lets be honest, it deserves three photos.
Anyway, I rarely use anything but organic baby spinach, and take my word, if using spinach, buy ORGANIC. Allergies or not, it’s the safest thing for you. I topped dem baby greens with beets (organic), blackberries (organic), cherry tomatoes (organic), baby portabella mushrooms (organic), crumbled goat cheese (lactose friendly!), and some whole raw almonds. However, las night, I also included some snap peas (just the pea), and I used soy nuts instead of almonds. I really can’t do dressing in bottle form and its way cheaper (and I think healthier) for me to make my own. But, I usually just use olive oil, salsa, or yes, you guessed it, some raw honey drizzled on top 🙂 I used olive oil for this. I want to try grapeseed because I hear it’s great.
Yesterday we had the salad, some wild caught salmon marinated in sesame oil, Marisa-friendly-soy sauce, and fennel, as well as some kick-ass quinoa, which I kept simple in olive oil and basil. Oh and there may have been a glass or two of organic and sulfite-free wine 😉
Doesn’t this salad look good? What do you put in your salads?
P & L,