Today is Tuesday and I just received a new book called "La Dolce Vegan!" by the lovely Sarah Kramer.
I saw at least two recipes that I wanted to mix together and I thought it would be great in a salad.
I ended up making a Spinach Salad with Avocado Tomato Salsa and Homemade seasoned croutons.
This was by far the most-involved salad I have ever made but it was, oh so, satisfying...and really fresh too; perfect for that hot summer day or just a day where you crave all your vegetable servings in one meal.
I started out making the croutons. I used organic sprouted grain bread but you can use white or wheat bread too. (Recipe follows picture)
Frying Pan Croutons:
1-1/2 cups stale bread or lightly toasted bread, cubed
2 garlic cloves, minced
1 tsp. no-salt shaker (recipe below)
1/2 tsp. ground black pepper
1-1/2 Tbsp. olive oil
Mix all ingredients in a medium mixing bowl and then brown over medium-high heat until browned.
No Salt Shaker:
1-1/2 tsp. garlic powder
1 tsp. onion powder
1 tsp. dried thyme
1 tsp. paprika
1 tsp. ground black pepper
1 tsp. dry mustard (ground)
1/2 tsp. celery seed
In a bowl, combine all ingredients. Store in an air-tight container. Makes approx. 1/8 cup.
Then I made the Avocado Tomato Salsa:
1 medium tomato, chopped
1 avocado, cubed
1/4 cup fresh cilantro, minced
1 stalk green onion, minced
1 Tbsp. oil (e.g. flax, hemp, olive)
2 tsp. lime juice
In a medium mixing bowl, stir together all ingredients.
Then, all i did was make a bed of spinach for the Avocado mix and Croutons to leisurely lay on.
To save time, just used store bought croutons and some pico de gallo (add avocado to pico de gallo.) And top on some spinach. But it's always fun to make things entirely from scratch.
If you like more dressing, simply add more oil and lime juice, or citrus dressing of choice.
For raw vegans, just omit the croutons...the rest is completely raw! :)
Elaine Benes, eat your heart out. I made a "big salad" to envy!