Please reload

Recent Posts

Thanksgiving Leftover Casserole

November 23, 2018

Please reload

Featured Posts

Zesty Spring Arugula Salad



Serves 4



Salad Components:

4 handfuls of greens of choice ( I used spinach & kale )

3 handfuls of arugula


1 cup rainbow radish sprouts


1/2 medium red onion, thinly sliced


1 tablespoon fresh thyme


1/4 cup sun dried tomatoes, chopped


1 1/2 - 2 cups of fresh cherry tomatoes, halved

*optional* 1/2 tablespoon sea beans, diced


Lemon Dressing:

Juice of 2 medium lemons


1/4 cup olive oil


4-5 fresh garlic cloves, grated


salt and black pepper to taste


1 tablespoon herbs de Provence seasoning

Optional *but highly recommended* toppings:


Baked Tofu Cubes

Miyoko's Vegan Mozzarella

Lemon Zest


Add all salad components to a large bowl, toss to combine. Set aside.

For dressing: Add all ingredients to a small/medium sized bowl and whisk to combine. Ensure that everything is well incorporated.


Add about 1-2 tablespoons of dressing to your prepared salad and massage to work in the dressing. 


To Build Your Salad: Split the salad amongst 4-5 bowls/plates and top with your favorite ingredients + additional dressing. The salad was absolutely phenomenal with my recommended toppings...I say give those a try!


Enjoy! ♡🍴 



















Share on Facebook
Share on Twitter
Please reload

Follow Us