It's All About The Pulsed Veggie Salads!

So lately I've decided that salads taste so much better when they include pulsed veggies!

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I've created 2 different salads which pair beautifully with my Creamy Honey Mustard Dressing - see if you agree with me 😉

The first salad you see pictured here is a combination of roasted broccoli, cauliflower and brussels that I roasted in the oven at 425 F with a little olive oil, sea salt and pepper for about 25-30 min. Once beautifully roasted, I pulsed the veggies in my food processor with some raw pumpkin seeds.

I placed my pulsed salad over top some ancient grains - ours was a combination of quinoa, millet, amaranth and buckwheat and then drizzled with my yummy Creamy Honey Mustard Dressing (recipe below). This salad is entirely vegan and gluten-free - as long as you opt for naturally gluten-free grains. Leave the grains out of the recipe to make this dish grain-free if you prefer.

The second salad (feature picture) is a slight variation of the first and I'm adding in organic chicken for some protein.

NUTRITION NOTE: Now- it's super important to pay attention to the quality of the meat that you're buying. You want to avoid buying commercially raised meats that are riddled with growth hormones and antibiotics. Instead opt for organic quality sources of meat.

Here I've roasted just over a pound of brussels sprouts with a little olive oil, sea salt and pepper in a 425 F oven for about 20 min. Once roasted, I pulsed the brussels with some raw, whole almonds and I placed this mixture over a bed of organic mixed greens.

I topped this salad off with some sliced chicken and my Creamy Honey Mustard Dressing.

How I cooked my chicken: I seasoned it with sea salt and pepper. Using a stainless steel pan on medium high heat with a splash of olive oil, I seared each side for approximately 4-5 minutes. I then finished it in the oven at 425F for another 5-6 min.

Creamy Honey Mustard Dressing

1/4 cup raw cashews

1/2 lemon, freshly squeezed

2 tbsp olive oil

1 tbsp dijon mustard

1 tbsp raw honey

2 tsp yellow mustard

1 tsp white wine vinegar

pinch of turmeric

pinch of sea salt and black pepper

Splash of water

Combine all ingredients in a high-speed blender until smooth and creamy.

Drizzle over salads and enjoy!

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