There are rarely any good vegetarian options that aren’t slathered in five kinds of cheese, and there’s hardly ever a fresh vegetable in sight. OK, rant over. The solution? Bring your own lunch! And so I did. This recipe is inspired by my simple airplane salad that requires just 30 minutes to make, and it’s insanely healthy and delicious. Let’s do it! The base of this salad is organic spinach and mizuna lettuce from our organic CSA! However, you can use whatever greens you have on hand. I think kale and green lettuce would also work well. Next comes sweet potatoes that are roasted until tender and golden brown, as well as a ripe avocado for plenty of plant-based fiber and healthy fat. Lastly? The dressing! It’s all about the dressing, which is my go-to 3-ingredient lemon-maple tahini dressing! It’s creamy, citrusy, and subtly sweet, and it complements this salad perfectly. That’s really it! It’s light and refreshing yet satisfying. For added protein, I sprinkled on a healthy dose of hemp seeds, which are a “perfect protein” and contain all 20 amino acids (among other amazing health benefits). Can we say superfood much? However, you can also add something like crispy baked chickpeas for added protein and fiber. I hope you all LOVE this salad! It’s: SimpleQuickFreshHealthySatisfying& Crazy delicious This makes a perfect portable lunch, as it can be served chilled or at room temperature (making it ideal for long flights!). It’s delicious on its own and serves one as an entrée (with 22+ g protein!). And it would also make a delicious side to mains like my Grillable Veggie Burger, Chickpea Bolognese, or 8-Ingredient Zucchini Lasagna! If you try this recipe, let us know! Leave a comment, rate it, and tag a photo #minimalistbaker on Instagram so we can see what you come up with. Cheers, friends!
