Take your normal salad to the next level with this flavor loaded, color packed meal!
Prep Time20minutes
Cook Time15minutes
Total Time35minutes
Ingredients
Sunbutter "Ranch":
1medium zucchinicut into chunks
1/2small onionpeeled and roughly chopped
1/3cupsunflower seed butter
1teaspoonmaple syrup
3tablespoonslemon juice
1teaspoondried dill
1teaspoongarlic powder
1teaspoononion powder
sea salt & pepper to taste
Coconut "Bacon":
1 1/2cupsthick coconut shredscoconut chips
1tablespoonsoy sauceor tamari or cocount aminos
1tablespoonmaple syrup
1/4teaspoonblack pepper
1teaspoonliquid smoke
Candied Pecans:
1/2cupwhole pecans
3tablespoonscoconut sugar
1teaspoonwater
Salad:
4cupsmixed baby greens
2cupspurple cabbageshredded
1cupshelled edamamethawed from frozen
1large corn on the cobcorn shaved off
1/2cupfresh blueberries
1/2cupfresh strawberrieschopped
1large nectarinechopped
1medium orange bell pepperseeded and chopped
1medium red bell pepperseeded and chopped
Instructions
Sunbutter "Ranch":
Combine the ingredients in a food processor or blender and blend until smooth. Adjust salt and pepper to taste. Store in an airtight container for up to 5 days.
Coconut "Bacon":
Stir the liquid ingredients together in a small bowl and add in the coconut. Sprinkle with pepper and toss to coat evenly. Line a baking tray with parchment or silicone mat and spread into an even layer. Bake for 12-15 minutes until toasted (turning halfway through baking).
Candied Pecans:
Stir the sugar and water together in another small bowl to wet it all. Add the pecans and toss to coat. Spread the pecans on a baking tray with parchment or silicone mat and spread into an even layer. Bake for 10 - 12 minutes until toasted (turning halfway through baking).
Salad:
Combine all the veggies in a large salad bowl or on a platter. If desired, you can toss to mix evenly for serving or serve as pictured. Top with desired amount of dressing and serve.