I try to be healthy, and eat a variety of veggies, but it’s hard not to be lazy at lunch and just grab something really quick and easy like avocado on toast (not that there’s anything wrong with that!) instead of a salad sandwich, or just a salad. So I decided to get a few things ready so I could throw together a filling salad in a few minutes. I got some root vegetables: potato, sweet potato, parsnip, and pumpkin, cut them into bite-size pieces and roasted them in olive oil with some salt, pepper and dried garlic. The idea was to put them with some raw salad ingredients and have it with one of my favourite dressings. Steve isn’t a huge fan of salads, but this dressing has him wolfing it down.
Creamy, Nutty Salad Dressing
1/2 cup peanut butter (I prefer crunchy)
1/4 cup tahini
1-2 tbsp Braggs or soy sauce
1 tsp minced garlic
1 tsp minced ginger
1 tsp olive oil
1/2 cup water
Simply put all the ingredients in a jar and shake it until they’re mixed together. Add more or less water depending on the consistency you like.
Of course I made the veggies around lunch time, so we could have some right away, plus plenty of leftovers. The first day I served it with leafy greens, carrot, celery, beetroot, broccoli (just for me, not Steve – he’s not a fan) and walnuts. Yum!
We were going on a day trip the following day so took some of the leftovers for a picnic lunch, and added felafel balls into the mix – also yum!