Mexican low fat vegan salad super easy and simple recipe
I LOVE THIS SALAD. This has been a very easy salad to put together and It’s delicious. You won’t miss the oil, it’s so amazing. If you want to lose weight and not be HUNGRY all the time. This beautiful salad will hold you over for hours and give you so much energy. Super healthy salad. I meal prep this salad, it last 4 days in the fridge, so when I’m in a hurry this takes about five minutes to plate it. Made with no oil. 400 calories 4 grams of fat.
If you’re not trying to lose weight you can add avocado and some fried crispy onions on top and vegan sour cream. Yummmm.
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🌱 Super green leaves and arugula mix (your favorite mix)
1/2 can of organic pinto beans
1/2 a package of organic quinoa brown rice with garlic microwave it for three minutes before serving. (your favorite rice)
ADD Cucumber, carrots, corn, radishes, bell pepper, sugar snap peas.
One package of cubed tofu, a pound of sliced mushrooms with garlic and a half a pack of taco seasoning and mix it all together. Bake it in the oven 375 degrees or air fry it for 25 minutes. Use parchment paper on a cookie sheet so it doesn’t stick.
😋
Low fat Creamy garlic dressing
6 cloves raw garlic
1/3 cup uncooked oatmeal
1/2 lemon (peeled)
1 tablespoon of dill paste
2 tablespoons nutritional yeast
1/4 cup of white vinegar
2 tablespoons of nutritional yeast
1 tablespoon of Dijon mustard
1/2 cup oat milk (any nondairy milk)
1/2 cup raw cashews (optional) adds 28 Grams of fat
Blend all the dressing Ingredients in a high power blender until creamy and smooth.
Top off salad with flame roasted green chili and garlic dressing.
One of my favorite salads to eat. Enjoy!
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Sherrie~
Business inquiry email @healthyhappycaligal@gmail.com
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