This salad is an excellent example of a balanced Whole Food Plant Based Meal. It has been adapted from a Mason Jar Lunch get together and made family size. Two were made, one to be enjoyed after golf as nobody wants to cook after walking 18 holes in the heat. the second will stay in the refrigerator until Fathers day, Saturday.
TIP: Make several at a time as they can keep in the fridge (dressing stays on bottom) for several days ready to go when needed.
A balanced Whole food Plant Based meal includes 50% or more of the dish made up from whole grains (spelt pasta) or vegetable starch (white kidney beans) and the remaining portion a variety and abundance of green and yellow vegetables or fruits. (cucumber, broccoli slaw, green grapes, green apples, romaine)
Carbohydrates and starches are quite important to the equation, they allow the body much needed energy and replace the calories removed from consuming animal products (meat, fish, fowl, dairy, eggs).
Whole Grains/Vegetable Carbohydrates and starches are key to long term enjoyment of Whole Food Plant Based Diet and actually enable weight loss not hinder.
Important to note no oil is added to the dish, as High Carbohydrate diet will not work with added oils for health or weight loss, however we have made a dressing from avocado which provides natural vegetable fat.
Layered Summer Salad:
(Makes 1 Large Glass Bowl or 6 1L Mason Jars)
1 avocados (peeled & pitted)
1 lemon (rind and juices)
1/4cup apple cider vinegar
1/4 cup water
1 crushed clove garlic
1 TBSP Chives or green onion
salt & pepper to taste
1) To make dressing place all in food processor and pulse until combined and creamy.
2) Place dressing in bottom of bowl.
3) Layer below in order..do NOT MIX the salad.
1 english cucumber(sliced into rounds by hand or ribbons with spirilizer)
2 cups broccoli slaw mix or green cabbage sliced thinly
1 green apple cored, quartered and sliced thinly (skin on)