Zain’s Healthy Santa Fe Californian Salad
*vegan option, of course <3
This is by far one of my all-time favourite healthy salad combinations especially during the warmer months of the year. It is simple to prepare and the perfect dish to bring to a spring/summer bbq, especially if you grill the prawns.
*Makes 4 Servings
5 Cups Mixed Organic Greens
3 Cups Organic Romain
16oz Fresh Wild Prawns (grilled, poached or pan-fried with no oil) *vegans please sub with 280g extra firm non-GMO tofu for the entire recipe or double the black beans AND add 1/4 cup quinoa per serving
11/2 Cup Organic Black Beans (unsalted, rinsed)
11/2 Cups Organic Peaches and Cream Corn
1 Ripe Avocado (sliced)
1/2 Cup Dates (chopped)
4oz Low-Fat Organic Goat’s Milk Feta Cheese (optional)
1/4 Tsp Chilli Powder
13/4 Cup Organic Baby Crimini Mushrooms (grilled, poached or pan-fried)
2 Tbsp Peanut Oil
2 Tbsp Crunchy Organic Peanut Butter
Juice of 2-3 Limes
1 Tbsp Honey OR *vegan substitue 1-2 Packets Stevia
1/2 Tsp Braggs
1 Clove of Garlic (minced)
1. Grill, poach or pan-fry prawns and/or tofu and crimini mushrooms. Set aside.
2. Prepare dressing by blending ALL ingredients EXCEPT peanut butter, until smooth and then whisk peanut butter in at the end so it remains crunchy.
3. In a large salad bowl, lay romaine and mixed greens and toss with 2 Tbsp of dressing, add the remaining ingredients except avocado and prawns or tofu. Drizzle remaining dressing and toss. Top with prawns or tofu, sliced avocado and garnish with lime wedge.
(recipe inspired by earls restaurant)