Red Green Salad

This month’s recipe comes from Emma Levez Larocque. Emma is a Registered Holistic Nutritionist and Certified Plant-Based Chef living in Powell River. That means when you have dinner at her house it is not only delicious but healthy to boot.

Her Red Green Salad is simple, tasty and healthy. It has crunch and colour and is a great start to a spring of good eating. Using tahini in the dressing is a great way to reduce the oil that you often find in sauces and dressings.  Using pumpkin seeds boosts the iron content and purple cabbage is a good source of antioxidants. Layering the ingredients onto each plate allows you to control the look of the dish, and will give you a salad that looks like the attached photo. If you’d rather just toss everything in a bowl, you can do that too! Find out more about Emma at www.plantbasedrhn.ca.

• 1 layer of romaine lettuce

• A handful of purple cabbage, shredded

• 1 stalk of celery, chopped

• A couple of tbsp raw pumpkin seeds, unsalted

• A couple of tbsp dried cranberries

Simple Tahini Dressing

Ingredients:  

• ½ cup of tahini

• ½ cup of water

• 3 tbsp lemon juice

• 1 clove garlic minced

• ½ – 2/4 tsp sea salt (to taste)

• 1 ½ tbsp maple syrup