Name: Loaded Lunch Salad with Creamy Hemp-Balsamic Dressing
Yield: Makes 1–2 salads (with leftover dressing)
Ingredients: ⅓ cup shredded red cabbage; ¼–½ cup cooked chickpeas, lentils, or black beans or a big scoop of hummus; 2 tablespoons smooth Dijon mustard (not grainy); 2 teaspoons tamari; ½ cup finely chopped broccoli or cauliflower; ¼–½ cup cooked quinoa; Pinch dulse flakes, optional; 3 cups leafy greens (baby lettuce, arugula, or spinach); 1 small carrot, peeled into strips; ¼ cup thinly sliced cucumber; 3 tablespoons balsamic vinegar; 1–2 tablespoons nuts, seeds, or Bacon-ish Bits, optional; 3 tablespoons hemp seeds; 2 pitted Medjool dates, soaked in hot water for 15–30 minutes; ¼ cup quartered cherry tomatoes; 3 tablespoons freshly squeezed orange juice

Preparation info

Makes
1–2
salads (with leftover dressing)

Difficulty
Easy

Appears in

The Plant-Based Cookbook

By Ashley Madden

Published 2021

About

I have a salad almost every day for lunch, and this is my go-to combination. An important tip for making enjoyable salads is to chop the veggies small—big chunks of raw veggies can be off-putting or difficult to digest. The tangy and nutrient-dense Creamy Hemp-Balsamic Dressing is a perfect house salad dressing! Adjust the quinoa and beans according to your hunger.