Lunch

Superfood Salad, Two Ways (plant-based, gluten-free)

Superfood Salad, Two Ways

I eat this superfood salad for lunch most days. It’s easy to throw together, tastes great, and I know it has a lot of the nutrients my body needs. You can have it tangy, like I do, or sweet, like my husband Mark – both recipes are below.

A zen monk from Plum Village gave a talk recently about the importance of two things we all need for happiness: space and structure.

The monks have their monastery and their daily schedule of meditation, mindful work, regular mealtimes and sleep times.

For me, my space is my kitchen, with my desk in it and lots of inspiring things up on the wall.

And my structure is my pattern of eating:

Wake up around 7 am and drink a big glass of water with 1/2 a lemon squeezed into it

15-30 minutes later, drink a big glass of celery juice (blend up a head of celery and squeeze out the juice with a linen cloth)

15-30 minutes later, drink a detox smoothie

Sometime around 12 pm, eat superfood salad or spinach potato soup

Around 2 or 3 pm, enjoy a snack: fresh medjool dates, a muffin, or a warm cup of soy milk

Dinner is at 6 pm, and that’s different every night, so I can focus on my website and kids during the day and do my creative cooking experiments starting around 4 or 5 pm

If I’m still hungry after dinner, a grapefruit with honey or a banana with peanut butter are my favorite pre-bed choices

This structure works for me right now, and if it stops working, I’ll create a new one.

What do your space and daily structure look like?

This is recipe #2 of our 1,000 Food Experiments to create sustainable meals for our family and hopefully yours.

Salad

  • 1 head red lettuce (or your favorite lettuce)
  • 3 heaping Tbsp nuts (roasted almonds, raw cashews, or your favorite nuts)
  • 3 Tbsp dried cranberries
  • 3 tsp ground flax seeds
  • salt and pepper to taste

Maitri’s Dressing (for 1 salad serving)

  • 1 tsp olive oil
  • 1 Tbsp balsamic vinegar

Mark and Meggy’s Dressings (for the other 2 salad servings)

  • 2 tsp olive oil
  • 2 tsp apple cider vinegar
  • 2 tsp raw honey
  1.  In a nice big bowl, wash and break up the lettuce. Divide evenly into 3 bowls, or use 1/3 of all the ingredients if you’re making it to enjoy by yourself.

  2. Sprinkle the roasted nuts, cranberries and flax seeds over the lettuce.

  3. Make your salad dressing (Maitri’s for a bold tang and Mark’s for a sweet gentleness), then pour this over the salads.

  4. Toss each bowl with two forks until everything is evenly distributed.

  5. Enjoy! It tastes even better if you have a spot to eat outside or with a view of nature. ❤️

Did you make this? Tag @maitricooks on Instagram and leave a rating in the comments below. Lots of love! ❤️🤗🙏

Salad
Vegan
gluten-free, greens, nuts, plant-based