Watermelon-Berry & Watercress Salad

July 1, 2022July 1, 2022Leave a comment

Watermelon, Berry & Watercress Salad

I promise you; this fruit salad is Berry Berry Good!
We recently returned from a trip to North Carolina, and I definitely felt the need to detox. It is so easy to eat bad and fill up on junk foods when you are traveling.

This salad is so refreshing and packed with flavor. The berries alone are loaded with antioxidants, and still – I kicked it up a notch …with Watercress! Watercress has a peppery flavor to it, which pops so perfectly in this fruit salad. These leafy greens are a powerful antioxidant and packed with many minerals and vitamins (they’re also known to lower blood pressure). It is nutrient rich with Vitamins A, C, K, and is also Calcium rich.

The peppery flavor of the watercress, coupled with the fresh, earthiness of the basil and mint brings this recipe home. The lemon pops too, and any good salad dressing has a balance of fat and acid, so I chose coconut oil as the fat for its flavor.

Enjoy!

Ingredients:
1 Watermelon (small), seeded / cubed (reserve 1-2 cups for dressing)
2 Pints (4 Cups) Blackberries
2 Pints (4 Cups) Blueberries
2 Pints (4 Cups) Raspberries
4oz Fresh Watercress

Dressing:
1 handful fresh Mint (about 1/4 cup)
1 handful fresh Basil (about 1/4 cup)
2 Lemons, juice/zest (about 1/4 cup)
1-2 Cups of Watermelon cubes
2-3 Tbsp Agave or Honey (raw)
2 Tbsp Coconut oil, softened or melted

Directions:
-Reserve about 1-2 Tbsp of the Mint, Basil, Lemon zest for garnish.
-Cube watermelon and rinse berries, then mix to combine. Add watercress before serving.
-Blend dressing ingredients together to combine and set aside.

Note: This recipe stored in a 1.5-gallon storage container. I mixed the berries and watermelon together and topped with the watercress but I added paper towel and did not mix in the watercress to avoid wilting. I also stored the dressing in a separate container and mixed all to serve.

Enjoy!

Watermelon-Berry Watercress Salad

Time: 25 minutes
Difficulty: Easy
Print

Ingredients:
1 Watermelon (small), seeded / cubed (reserve 1-2 cups for dressing)
2 Pints (4 Cups) Blackberries
2 Pints (4 Cups) Blueberries
2 Pints (4 Cups) Raspberries
4oz Fresh Watercress

Dressing:
1 handful fresh Mint (about 1/4 cup)
1 handful fresh Basil (about 1/4 cup)
2 Lemons, juice/zest (about 1/4 cup)
1-2 Cups of Watermelon cubes
2-3 Tbsp Agave or Honey (raw)
2 Tbsp Coconut oil, softened or melted

Directions:
-Reserve about 1-2 Tbsp of the Mint, Basil, Lemon zest for garnish.
-Cube watermelon and rinse berries, then mix to combine. Add watercress before serving.
-Blend dressing ingredients together to combine and set aside.

Enjoy!

Carrot and Beet Salad

November 22, 2017March 11, 20202 Comments

Carrot and Beet Salad
(Serves 8-10) ~ Vegan, Gluten-Free, Soy-Free, Raw

I wanted to share a quick raw recipe with you all… just in case you need a last minute side for tomorrow. Happy Thanksgiving!!

I have been making several raw recipes lately since Seth has been eating only raw dinners for the last few weeks. So I dare to create more raw recipes. I won’t get deep into how life has been. I will just say that new job plus higher learning equals life around me pausing or rather coming to a complete halt. I can admit at least that it has pretty much consumed me. I know I have been gone awhile but with Thanksgiving tomorrow I have been inspired…plus mom pseudo-scolded me a few weeks ago for not posting in a long time. That has been in the back of my mind.

I hope you all enjoy your Thanksgiving tomorrow with family, loved ones, old friends and new friends. This recipe is very fresh, crunchy and healthy! Enjoy!

Ingredients:

2lbs Carrots (about 14), Shredded

2 Beet roots, washed and julienned

1 large handful Fresh Cilantro, chopped
1/4 Cup Canola Oil
Juice of 1 Lemon
1/4 Tsp Course Black Pepper
1/2 Tsp Kosher Salt
1/2 Tsp Cumin
1/4 Tsp Cayenne Pepper
1/4 Tsp or a Pinch Ground Ginger
1/4 Tsp or a Pinch Ground Celery Seeds
1 Tbsp Raw Honey or Agave Nectar

Directions:

-Wash and shred the carrots – I used a box grater.
-Wash and julienne the beets – I used a mandoline julienne blade.
-Wash and chop cilantro.
-In a small bowl, whisk together oil, lemon juice, seasonings.
-Combine together all ingredients and toss together. Refrigerate any unused portion. Enjoy!

Raw Carrot and Beet Salad

Servings: 8-10
Time: 15mins
Difficulty: Easy
Print

Ingredients:

2lbs Carrots (about 14), Shredded
2 Beet roots, washed and julienned
1 large handful Fresh Cilantro, chopped
1/4 Cup Canola Oil
Juice of 1 Lemon
1/4 Tsp Course Black Pepper
1/2 Tsp Kosher Salt
1/2 Tsp Cumin
1/4 Tsp Cayenne Pepper
1/4 Tsp or a Pinch Ground Ginger
1/4 Tsp or a Pinch Ground Celery Seeds
1 Tbsp Raw Honey or Agave Nectar

Directions:

Black-Eyed Chimichurri Bean Salad

August 6, 2016March 11, 20206 Comments

Black-Eyed Chimichurri Bean Salad
(Serves 8-12) ~ Vegan, Gluten-Free, Soy-Free

Bursting with flavor! Try this amazing side at your next bbq/party. Beans always remind me of Seth since he LOVES beans and all things beans! Hell it even inspired us naming our first dog-child together (Beanie). 😊 So I wanted to share a funny story that happened on Monday night. Seth and I have been binge watching Oz (I know so 90’s, right?) and during one of the episodes the topic of Hell, Hades or something about a ‘lifetime of torture’ came up. (Sorry I butchered that explanation, I know). Anyhow, so he asks me what I would consider so torturous that would haunt me for a lifetime. My response was something about bugs, insects or rodents crawling all over me. I have nothing against the little guys…I just don’t want them crawling all over me. SO I ask him the same question and he replies, “what would torture me for life would be to lose all my senses… to not have the ability to see you anymore, smell or touch your soft skin, or to hear your voice… that would be torture to me – losing all my senses. Knowing that I once could experience those things but to no longer have that ability…” [melt] Um – he won, lol! ❤ well now you all know another reason why I fell in love – he’s smooth, right?

SO if anyone ever asks the question… for the love of God go with your senses.

Pft!…bugs, what was I thinking. 😊 Enjoy!

Ingredients:
3 (15.5oz cans) Blackeye Peas, drained/rinsed
1 (11oz can) White Shoepeg Corn
1 Tofurky sausage, diced (sautéed for 3 minutes), optional
½ – 1 Cup Chimichurri Sauce

-Toss all ingredients to combine and refrigerate overnight. Best served cold.

Healthy Vegan Recipe Ideas for 2016!

January 16, 2016January 16, 20164 Comments

Healthy Vegan Recipe Ideas for 2016!

Since I recently celebrated a blogiversary and it’s Veganuary I decided to write a post compiling some of my favorite healthier recipes from 2015. It’s a New Year, full of new beginning’s, a new you, resolutions, a healthier lifestyle, a lifestyle change or maybe just healthier choices. Check out the blog for ideas and delicious recipes!

If you like what you see or if something below sounds appetizing – just click the link or pic! 🙂

Breakfast:
Buckwheat Buttermilk Pancakes
Oatmeal Breakfast Smoothie
Juice – Apple, Lemon, Cucumber Cleanse
Juice – Kale, Carrots, Cucumber, Ginger, Lemon, Apple
Quinoa Kiwi Breakfast Bowl
Just Fruit. Salad
Avenita ~ Oatmeal
Vegan Omelet

Soups/Salads:
Hearty Tortilla Soup
Greek Salad with Tofu Feta Cheese
Spicy Sweet Potato Wedge & Kale Salad
Mock Tuna Salad
Waldorf Salad with Kale & Chickpeas
Kale & Quinoa Salad with Raspberry Vinaigrette
Warm Mushroom & Spinach Salad with Balsamic Vinegar Dressing
Roasted Beet Borscht
Black Rice and Adzuki Bean Salad
Artichoke & Asparagus Antipasto Salad
Iceberg Wedge Salad with Creamy Italian Dressing
Zucchini Salad

Lunch/Dinner:
Vegan Asian Lettuce Wraps
Philly Vegan Mushroom Cheesesteak
Citrus Soba Noodles with Asian Glazed ‘Scallops’
Wild Rice, Walnut & Spring Vegetable Medley
Reuben on Rye with Russian Sauce
Spinach Salad with Quinoa Wraps
Bucatini with Smoked Tomato Sauce
Smoked Paprika Sauce & Baked Tofu ALT
Tabbouleh with Pearl Couscous
Fettuccini with Olive Oil, Garlic & Veggies
Roasted Vegetables

Snacks & Apps:
Raw Energy Bites
Potato Spinach Cakes with Creamy Chive Garlic Sauce
Chive Pâté
Roasted Rosemary Mixed Nuts
Oven Roasted Spiced Chickpeas
Raw Energy Balls
Bruschetta with Garlic & Tomatoes

ENJOY!!

Cauliflower & Bean Salad!

September 22, 2015September 23, 20156 Comments

Cauliflower & Bean Salad
(Serves 4-8) ~ Vegan, Gluten-Free, Soy-Free

Whew, the cupboards are getting bare…and the fridge too! When we’re low on product or if I want to use up some remaining produce that may be on its way out typically my ‘go to’ is always soup. Now that I think of it, today would have been a great soup day!? But I always make soup at this stage and wanted to do something a little different for a change. [Ah!…fingers snap with a sigh] That’s not it at all, now I remember why I didn’t make soup, I’m low out of salt. You know what they say when you’re out of salt…
Well, maybe tomorrow I’ll have two nickels to rub together and will venture out to the grocery store, maybe I’ll get some salt too! Lol, but for now – how about something different for a change. A salad instead of soup. 🙂
This was yesterday’s side; today I made some damn amazing cornbread! – I’ll have to share that recipe too. Made also with pantry items, it’s amazing what I find in there sometimes and even more amazing what creations are thrown together. I love turning nothing into something.

Ingredients:
1 Red Pepper, minced
1 Green Pepper, minced
1 Head of Cauliflower, chopped
1 handful Fresh Parsley, chopped
1 (15.5oz can) Chickpeas (Garbanzo beans), drained/rinsed
1 (15oz can) Red Kidney Beans, drained/rinsed
1 Tbsp Dijon Mustard
¼ Cup Extra Virgin Olive Oil
¼ Cup Apple Cider Vinegar
½ Tbsp Sugar
1 Tsp dried Oregano Salt/Pepper

Directions:
-In a large bowl whisk together Dijon, Olive Oil, Vinegar, Sugar, Oregano and Salt/Pepper to combine.
-Toss remaining ingredients in the bowl to combine. (I chop the peppers in small pieces almost minced).
-Note: This salad is great warm too! – You can steam the cauliflower before tossing in remaining ingredients – I find the dressing adheres nicely also. Enjoy!

Greek Salad with Tofu Feta ‘Cheese’

September 18, 2015September 18, 201516 Comments

Greek Salad with Tofu Feta ‘Cheese’
(Serves 8) ~ Vegan, Gluten-Free, Almost-Raw

I came up with this salad the beginning of this week with my husband in mind. Before we transitioned from vegetarian to vegan, he used to love Greek Salads with Feta Cheese. So much so, come to think of it, I’m pretty sure it was a Greek Salad that gave him food poisoning once from a popular local restaurant that he used to frequent. This was before we met but I recall when he told the story it was the cheese that got ‘em. Let’s just say I’m pretty sure they weren’t practicing proper food storage/handling. Ugh, that is such a yucky feeling.
On a more cheerful note – I made Tofu Feta, yay! The flavors in the tofu really pack a punch, it is very delicious. The kids enjoyed this recipe as well – salad and all. 🙂 So with Seth in mind I re-created an old favorite of his. I do enjoy veganizing classics. Enjoy and Happy Friday!

Salad Ingredients:
3 Hearts of Romaine – rinsed, dried and chopped
1 bunch Fresh Parsley (1 Handful), chopped
1 Head Radicchio – rinsed, dried, cored, shredded
1 English Cucumber, chopped
1 Red Pepper, seeded/chopped
1 Green Pepper, seeded/chopped
½ Red Onion, sliced thin
2-3 Vine Ripe Tomatoes, chopped
1 (9.5oz) Kalamata Olives, drained

Tofu Marinade:
1/3 Cup Extra Virgin Olive Oil
½ Cup Red Wine Vinegar
½ Tbsp Course Sea Salt
2-3 Tsp dry Basil
2-3 Tsp dry Oregano
1 Tsp Pepper
½ Tbsp Dijon Mustard
1 (14oz Pkg) Extra Firm Tofu, drained/pressed

Directions:
-Combine all ingredients for the tofu marinade except the tofu. – Whisk together to combine.

-Add tofu – I gently mash down with the same whisk used to combine the ingredients.

-Cover and refrigerate – I refrigerated for 3-4 hours before serving, however, you can refrigerate overnight and the flavors will develop more. –Drain any excess liquid before tossing in with salad.

–

-Combine all washed, dried and chopped ingredients for the salad – toss to combine. -I topped salad mixture and tofu feta with red wine vinegar and extra virgin olive oil to taste. With the kalamata olives, tofu feta and red wine/olive oil – I think it provides the perfect balance with each other, however, if you’re looking for a salad dressing recipe – see below. 🙂 Enjoy!

Quick Greek Salad Dressing:
1/3 Cup Extra Virgin Olive Oil
½ Cup Red Wine Vinegar
½ Tbsp Garlic, minced
1 Tsp dry Basil
1 Tsp dry Oregano
½ Tsp Salt
½ Tsp Pepper
½ – 1 Tbsp Sugar

-Whisk all ingredients together to combine. That’s it!

My bowl:

Tabbouleh with Pearl Couscous (Israeli Couscous)

September 13, 20158 Comments

Tabbouleh with Pearl Couscous (Israeli Couscous)
(Serves 8) ~ Vegan, Soy-Free, Dairy-Free, [Gluten-Free Option: swap Couscous for Quinoa]

When I think of Tabbouleh I can’t help but think of the beautiful mint in this recipe! I love mint as soon as I smell mint it is so nostalgic for me. When my brother and I were little my mother use to walk us to school and occasionally we came across wild mint growing along the way. Mint that she would pick and make tea from. Maybe I would about 6 or 7 years old but it was such a simple little pleasure that I always reminisce about when I smell mint. 🙂 I sure did love that tea.
Tabbouleh is such a beautiful dish. Keeping with the Arabic theme I chose to make this recipe with Israeli Couscous (pearl couscous) instead of the traditional bulgur. If I’m being honest I’ve never been a fan of traditional couscous, mostly because of the texture. However, the texture of pearl couscous is a bit more pleasing to me. It tastes like little puffy balls that are nutty and delicate in flavor which seems to be more palatable for me. Josh of course described it as mini gnocchi balls – I’m pretty sure I’ve mentioned before that he’s obsessed with gnocchi.
This attractive dish encompasses tri-color pearl couscous, mint, parsley and tomatoes to name a few of the ingredients. The couscous can be toasted if you’d like too. Before adding to the liquid you can lightly toast it in a pan until golden brown, similar to toasting pine nuts. Alternatively, the couscous can be swapped altogether for quinoa to make a gluten-free version of this dish. The parsley, mint and lemon in this dish are so refreshing and the colors in this salad make for an appealing salad, side or entrée. Enjoy!

Mint and mommy – xoxo!

Ingredients:
2 Cups Pearl Couscous (Israeli Couscous)
2 ½ Cups Water
1 Bunch of Curly Parsley, chopped
¼ Cup Fresh Mint (about 50 leaves), chopped
4 Scallions (white/light green parts), chopped
½ Pint of Cherry Tomatoes, sliced in half (about 20-25)
2 Lemons (juice of both lemons and zest of 1)
½ Tbsp Garlic, minced
1/3 Cup Extra Virgin Olive Oil
2 Tsp Salt
1 Tsp fresh Ground Pepper
1 Tbsp Capers, optional

Parsley is so good for you!

Directions:
-In a sauce pan bring water to boil. Add the Pearl Couscous then bring back to boil. Stir together, cover and reduce heat to a simmer. Continue to simmer for about 10 minutes until all the liquid has absorbed. (You can swap liquid for vegetable broth too if you’d like).

-Combine remaining ingredients and toss together. I used a fork as the couscous can tend to be a bit sticky. Using the fork helped fluff and combine the ingredients best.

-Refrigerate until chilled or overnight to serve cold. You can also enjoy this dish warm.

Enjoy!

Tabbouleh with Pearl Couscous

Servings: 8 ~ Vegan
Time: 15 minutes
Difficulty: Easy
Print

Ingredients:
2 Cups Pearl Couscous (Israeli Couscous)
2 ½ Cups Water
1 Bunch of Parsley, chopped
¼ Cup Fresh Mint (about 50 leaves), chopped
4 Scallions (white/light green parts), chopped
½ Pint of Cherry Tomatoes, sliced in half (about 20-25)
2 Lemons (juice of both lemons and zest of 1)
½ Tbsp Garlic, minced
1/3 Cup Extra Virgin Olive Oil
2 Tsp Salt
1 Tsp fresh Ground Pepper
1 Tbsp Capers, optional

Directions:
-In a sauce pan bring water to boil. Add the Pearl Couscous then bring back to boil. Stir together, cover and reduce heat to a simmer. Continue to simmer for about 10 minutes until all the liquid has absorbed. (You can swap liquid for vegetable broth too if you’d like).
-Combine remaining ingredients and toss together. I used a fork as the couscous can tend to be a bit sticky. Using the fork helped fluff and combine the ingredients best.
-Refrigerate until chilled or overnight to serve cold. You can also enjoy this dish warm. Enjoy!

Gnocchi, Leftovers and a Two-Minute Dessert!

August 10, 2015August 10, 20152 Comments

Gnocchi & Leftovers
Yesterday’s Dinner with a Two-Minute Dessert

I just wanted to share a quick re-make I made yesterday. There is no throwing away and we still had leftovers! My son wanted Gnocchi for dinner, it is one of his favorites. I was originally going to just keep it simple with Earth Balance/Olive Oil, fresh Garlic and herbs but instead I incorporated leftovers. The Spicy Sweet Potato Wedge & Kale Salad with Asian Tahini Dressing that I shared the other day with the Gnocchi was amazing, great flavors! Now back in February I shared my very similar Gnocchi with Sweet Potato and Kale recipe, check out! However, this leftover re-make was so delicious the dressing really pops!

Ingredients:
2 Pkgs (17.5 oz) Gnocchi – Prepare according to package add Sweet Potato/Kale and remaining Asian Tahini Dressing recipe. Toss together to combine.

—

I love bananas! It’s funny because I have a co-worker that will only eat pretty unblemished yellow bananas. I often let mine go and flash her my beautiful spotted bananas, lol. And when opened they are beautiful, sweeter and yummy. Sometimes I’ll forget or won’t get a chance to eat them at work and will bring them back home. They usually get darker even still… I’m guessing from all the transport, lol. When they get like this I tend to peel them up, place them in a freezer bag and pop them in the freezer for later. Did you know you can make ice cream with frozen bananas?…of course you knew this, it is one of my favorites. I want to share a funny banana story from the other day. I came home from work and placed my very overripe banana on the counter. I left the room and later that afternoon I went back in the kitchen and to my surprise – my banana was gone?? Oh no! I don’t know what made me look in the trash… but there it was, in the trash. Someone (who shall remain nameless) threw away my banana!! Noooo, I quickly rescued it. Yes it did, pulled it right out the trash. It was on top of the trash, it was good. If you’re a Seinfeld fan, picture the time that George ate the éclair from the garbage, lol! You know the episode, it was on top! So I rescued it, peeled it and froze it. Then I made my favorite ice cream the next day, just for me. 🙂

Salted Banana Peanut Butter ice cream

Two-Minute Salted Banana Peanut Butter Ice Cream:

2 Very Ripe Bananas, Peeled/Frozen overnight
2 Tbsp Peanut Butter
Sprinkle of Course Sea Salt

-Combine frozen bananas and peanut butter in food processor until smooth. Sprinkle with Sea Salt, Serve & Enjoy!

(Sometimes I’ll add vegan chocolate chips – if I have an open pack)

Spicy Sweet Potato Wedge & Kale Salad with Asian Tahini Dressing

August 8, 20155 Comments

Spicy Sweet Potato Wedge & Kale Salad with Asian Tahini Dressing
(Serves 6-8) ~ Vegan, Gluten-Free, Dairy-Free

I love this recipe because it can be a salad or appetizer/snack. It is also great for dinner, lunch or as a side! This healthy salad is incredibly delicious and filling. The sweet potatoes can stand alone with the dressing, honestly it was hard for me to resist sampling the sweet potatoes and dipping before building my salad. 🙂 You can always kick the heat up to your liking. Speaking of heat… check down below I’m sharing some pics from my husband’s hot sauce! He has some pretty flavorful sauces. Well try my salad, I’m still working on it three days later. I anticipate that you will really enjoy this recipe! Enjoy.

Ingredients:
2 ½ Lbs Sweet Potatoes, peeled/chopped
½ Tbsp Course Sea Salt
½ Tbsp Chili Powder
2 Tbsp Extra Virgin Olive Oil
4-5 Cups Kale, stems removed/chopped (about 7 stalks)
1 ½ Cup Red Cabbage, shredded
1/3 Cup Peanuts, optional

Directions:
-Heat oven to 450 degrees F. Cut sweet potatoes into wedges or cubes (I prefer wedges). Spread sweet potatoes evenly on two baking sheets and rub with olive oil, sea salt and chili powder. Bake for 30 minutes – toss about halfway through for even baking. Toss with dressing, kale, cabbage and top with peanuts. Enjoy!

Asian Tahini Dressing
¼ Cup Tahini
¼ Cup Tamari Soy Sauce
2 Tbsp Sesame Oil
¼ Cup Rice Vinegar
2 Tsp Fresh Grated Ginger
3 Garlic Cloves, minced
1 ½ Tbsp Brown Sugar
½ Tbsp Sriracha
-Whisk all ingredients to combine. Let stand for 10 minutes for flavors to combine.

Day 3 and still delicious!!!
—–

My hubby’s hot sauce! -Great flavor, I’m not a big heat person but this sauce is amazing. I wonder if he’ll share his recipe one day.

–

Spicy Sweet Potato Wedge & Kale Salad

Servings: 6-8 ~ Vegan/Gluten-free
Time: 30mins
Difficulty: Easy
Print

Credit: https://veganrescue.com/
Ingredients:
2 ½ Lbs Sweet Potatoes, peeled/chopped
½ Tbsp Course Sea Salt
½ Tbsp Chili Powder
2 Tbsp Extra Virgin Olive Oil
4-5 Cups Kale, stems removed/chopped (about 7 stalks)
1 ½ Cup Red Cabbage, shredded
1/3 Cup Peanuts, optional

Asian Tahini Dressing
¼ Cup Tahini
¼ Cup Tamari Soy Sauce
2 Tbsp Sesame Oil
¼ Cup Rice Vinegar
2 Tsp Fresh Grated Ginger
3 Garlic Cloves, minced
1 ½ Tbsp Brown Sugar
½ Tbsp Sriracha

-Whisk all ingredients to combine. Let stand for 10 minutes for flavors to combine.

Raw Fennel & Grapefruit Almond Salad

July 15, 201514 Comments

Fennel & Grapefruit Almond Salad
(Serves 2) – Vegan, Gluten-Free, Raw, Dairy-Free, Soy-Free

Need a Quick Salad for Two?… This salad is very refreshing and crisp. It can be eaten as a side salad for dinner or perfect for lunch too. Crazy this little salad filled me up last night, but I did leave room for a piece of strawberry/peach cheesecake. 🙂 The fennel [fennel may be an acquired taste for some, you’ve been warned, lol] is crunchy and the licorice flavor of the fennel goes well with the slightly sweet slightly bitter grapefruit. The parsley adds a nice freshness and I love the almonds in this salad which add another layer of texture and sweetness…Mmm, creamy raw almonds. Enjoy!

Yummy in my tummy!

Ingredients:
2 Tbsp Extra Virgin Olive Oil
1 Tbsp Apple Cider Vinegar
1 Tsp Raw Agave Nectar
1 Fennel Bulb, sliced thin (abt 1/8 if using a mandolin)
1/4 of a Red Onion, sliced thin
¼ Tsp Celery Seed, optional
1 Serving of Raw Almonds (abt 25 almonds), chopped
1 Grapefruit, peeled/segmented – cut slices in thirds or half
1 Handful Fresh Parsley, chopped

Directions:
-In a large bowl whisk together Olive Oil, Vinegar and Agave. Add remaining ingredients and toss to coat. I just let the salad sit for 10 mins. or so for the flavors to combine. That’s all to it.. oh and be sure to rinse your fennel after slicing. I rinse them in my colander similar to leeks. 🙂 Enjoy!

Slicing Grapefruit:

Toss together to combine:

Fennel 🙂

Vegan Rescue

Uncover the Vegan within.

Tag: salad