WHAT I ATE TODAY | Birthday in Hawaii! Spice Up Your Vegan Salads!

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is rich in healthy fats, while vegetable oil is often less expensive.

maple syrup

🥗Healthier: agave nectar

💰Cheaper: honey

Agave nectar has a lower glycemic index, while honey is often cheaper.

tofu

🥗Healthier: silken tofu

💰Cheaper: cottage cheese

Silken tofu provides a creamy texture, while cottage cheese is often more affordable.

nutritional yeast

💰Cheaper: parmesan cheese

Parmesan cheese adds a similar umami flavor, though it's not vegan.

Wash and chop salad ingredients: lacinato kale, red leaf lettuce, red leaf butter lettuce, green curly kale, parsley, cilantro, purple cabbage, red bell pepper, orange bell pepper.

Prepare dressing number one: blend 3 to 4 tablespoons tahini, juice of 2 lemons, 1 teaspoon original turmeric spice, 1 clove garlic, 1 large thumb ginger, and 1/2 cup water until creamy. Season with pink Himalayan salt if desired.

Prepare dressing number two: blend 1 cup cashews, juice of 2 lemons, 1 teaspoon barbecue salt, a little pink Himalayan salt, and 1/4 jalapeno until creamy.

Prepare dressing number three: blend 1 cup sunflower seeds, 1/2 red bell pepper, 1/2 tomato, 1 teaspoon red pepper salt, and a small handful of cilantro until chunky like salsa.

Prepare dressing number four: blend 1 cup hemp seeds, 1 to 2 pitted avocados, juice of 1 to 2 limes, 1 teaspoon lime salt, a large handful of mint, and a pinch of pink Himalayan salt until creamy.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens