Serves 2
- 1/2 cup cashew coconut yogurt
- the easiest fresh strawberry vinaigrette
- 2 beets, julienned
- 2 large carrots, thinly sliced lengthwise
- 2 tsp apple cider vinegar, divided
- 2 tsp extra virgin olive oil, divided
- 4 cups mixed spring greens
- 2 radishes
- 1/2 avocado
- cumin seeds, to garnish
- fresh mint and/or basil
For the Spring half:
Toss mixed greens with strawberry vinaigrette and top with radish, avocado and fresh herbs.
For the Fall half:
Smear yogurt on plate as a base for salad. Pile up the beets like a tiny haystack. Pile carrots on top and sprinkle with cumin.
Why eat it:
If you’re anything like me, when given a choice between two salads, the answer is “both”. Enter the salad duo. The sweet beets and carrot combo pair perfectly with the tangy non-dairy yogurt (delicious on it’s own BTW). Paired with leafy greens and the refreshing strawberry vinaigrette, this salad duo is full of vitamins and minerals. I think this plate even has the power to win over a non-salad lover.
For athletes:
The recovery power of beets mixed with the fermented yogurt and fibrous veggies make this salad easy on the digestion for a great workout day lunch or dinner.