Ingredients
Salad Base
-Kale
-Cabbage
-Microgreens
-Grape tomatoes
-Avocado
-Sunflower seeds
Protein (seitan)
-1 packet of traditional seitan
-Olive oil
-1 tsp cayenne powder
-1 tsp onion powder
-1 tsp garlic powder
-Pinch of salt
Dressing (tahini)
-1 splash of Shoyu
-1 cup ice
-1/2 cup Parsely
-1 freshly squeezed lemon
-2 cloves coarsely chopped garlic
-1 cup tahini
Directions
Seitan
Dice traditional seitan into medium-sized pieces
In a medium-sized pan add 1 tbsp olive oil and place on medium-high heat.
Once the oil is heated, add diced seitan to the pan.
Flavor with salt, cayenne powder, onion powder, and garlic powder.
Once seitan is golden, remove from heat and set aside.
Tahini Dressing
Combine all dressing ingredients into a blender.
Blend together until smooth. (Options to add water to the blender until desired consistency is reached.)
Assembly
Chop kale, cabbage, avocado, and grape tomatoes. Combine together in a medium-sized bowl.
Add seitan and garnish with sesame seeds and microgreens.
Dress with tahini dressing and serve.
Note from the author: Salads are a staple meal for me when it comes to creating something quick and healthy. The way in which I make my salads interesting is by changing up the greens, dressing, and protein I use each time. If you are looking to start creating salads that you love to eat, I recommend trying out new dressings and vegan proteins. I've found that these two ingredients are always what makes me excited to create/ eat my salads. Another fun tip to encourage you to eat more salads is; meal prep your dressings. This makes choosing to make a salad a quick and easy choice.
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