Summer Salads!

Our friend Krystle Charlton is always making the most delicious (and healthy) looking meals for her and her friends. Below are two of her latest summer salad creations. Mango and Quinoa Salad and a fresh asian-inspired salad topped with her Asian Sensation Dressing.  Both look fabulous, and really, really good for you.  A summer feast on a variety of the season’s finest ingredients sounds great to us – Thanks Krystle!

Mango and Quinoa salad:

1 cup dried black quinoa

1 mango

½ cucumber

½ juice of a fresh lime

2 teaspoons apple cider vinegar

1 teaspoon tamari

¼ teaspoon sea salt

½ teaspoon garlic powder

Method:

Cook quinoa according to the package and let it cool in the fridge.

Chop the mango and cucumber

Toss all ingredients together and ENJOY!!

Additions: toasted sesame seeds, chopped green onion, chilli peppers for a kick!

Asian Sensation Dressing:

2 tablespoons freshly squeezed lemon juice

½ teaspoon garlic powder

½ teaspoon ginger powder

Sesame oil to taste (I used 4 tablespoons)

5 tablespoons rice vinegar

5 tablespoons tamari (or any soy sauce, this is gluten free)

Small splash of VEGA EFA oil blend

½ tablespoon agave nectar

¼ cup low fat coconut milk

Suggested Salad Ingredients: cucumber, celery, purple cabbage, green onion, shredded daikon, thai basil, raspberries, green leaf lettuce.

Method:

Wisk, shake, or stir all ingredients together and toss with your favourite salad!

~The Vegan Project

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