July will be a month of greens. Get ready.
2 avocados, lemon juice, sun-dried tomatos, salt, dill, basil, arugula, garlic scapes, butter lettuce, lots of kale microgreens, 1/2 of a zucchini cut into match sticks
romaine. fennel. red cabbage. blossoming chives.
avocado. lemon juice. garlic. stevia.
a bunch of fresh basil
a handful of nutritional yeast
4 large cloves of garlic
juice from 3 lemons
a couple pinches of salt
served on a bed of lettuce to satisfy 2 salad fanatics.
topped with day lilies stolen from my commencement ceremony.
post commencement reception for graduating from the University of Michigan ❤
to which I may or may not have brought my yoga mat.
(a special thanks to lots of nori, nutritional yeast, and lots of dried basil)
I have yet to master the art of taking pictures of salads (the pictures tend to be a mess of green, failing to illustrate their drool-inducing essence), which is quite unfortunate because I make one hell of a salad, if I do say so myself. Luckily I have plenty of opportunities to practice as I eat a enormous salad everyday for dinner!
I made an unexpectedly delicious salad for dinner this evening and felt the need to spread the love so here it is:
what goes in…
a few handfuls of greens (butter lettuce and arugula for me)
2 avocados, cubed
3 sheets of toasted nori, crumbled up
2 heaping spoonfuls of nutritional yeast
juice of 1 lemon
2 large cloves of garlic, finely chopped
2 tablespoons of dried basil
a pinch of cayenne
half a dropperful of liquid stevia
(I ate this entire amount all on my own for dinner
– with roasted sweet potato, parsnips, and burdock on the side –
however this may be a little much for “the average person”
– whatever that means haha)
3 avocados. 1 lime, peeled. 1 zucchini. liquid stevia.
spread onto a parchment lined cookie sheet.