Crunchy Creamy Salad

By Cindy Kennedy | Recipes

Crunchy creamy salad

Crunchy Creamy Salad

 

Now that the weather is warming up, I'm finding that I don't want to sit down to a hot lunch as much. I really love this salad because it's neither hot, nor cold, it's a pleasant in-between. 

When I make it for lunch, I have it on its own. There is plenty of protein in it due to the beans which helps to fill you up, so you don't end up with that empty feeling you sometimes get when you have salad on its own for a meal. It also makes a lovely side with a barbeque, or even with a tin of salmon tossed through it for something a little different.

If you're in a hurry, you can omit the baked sweet potato, of course. However, if you had a roast for dinner the night before, you can just as easily add any roast veggies you have left over.

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Crunchy Creamy Salad
Crunchy creamy salad
Course Veggies
Servings
people
Ingredients
Course Veggies
Servings
people
Ingredients
Crunchy creamy salad
Instructions
  1. Whisk together oil, lemon juice, garlic, herbs and spices.
  2. Add vegetables and toss to coat.
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About the Author

Cindy Kennedy is a Nutritional Medicine Practitioner & Clinical Herbalist who lives and breathes Hashimoto’s on a personal and professional level. Her true passion lies in turning gluten and dairy-free living from a restricted diet into a delicious and abundant family-friendly lifestyle.