Today felt like a big, nutrient packed salad day. I tossed my favorite green leafy, spinach, some favorite vegetables, pumpkin seeds, sunflower seeds, and pine nuts together. Load it up with whatever nutrition your cupboard has to offer. Maybe toss in some nooch, spirulina, or edamame. I coated it with a simple avocado oil vinaigrette. Unfiltered avocado oil is one of my favorite salad oils. Hibiscus iced tea makes a perfect pairing for me. Of course, be careful when concocting these freestyle salads because the calories can add up even though it is vegan, especially if you get crazy with nuts and avocados. This is lunch and dinner for me. I didn’t dress the whole salad, only what I’m eating right now. Later I can sneak up on the remainder , oil it up, and chomp it down without having to chop, chop, chop first. It stays fresh enough when divided over a few hours and helps me out when I know I won’t be in a mood to make dinner fresh on the spot.
