Alicia’s Inspired Salad
Serves 2
This recipe comes from Hollywood actress and activist Alicia Silverstone’s book on the vegan lifestyle, “The Kind Diet.” Alicia suggests to try adding English peas, snap peas, or sprouts to the recipe and serving with black bean stew and rice.
Salad
Fresh salad greens such as red leaf, butter lettuce, or romaine
1 small handful of arugula
1/2 avocado, peeled and diced
1/2 heirloom tomato
1/2 medium cucumber, chopped into bite-size pieces (keep the peel if it’s organic)
4 dandelion greens (optional, but good for you)
1/2 carrot, shaved with a vegetable peeler
3-4 chopped fresh basil sprigs
4-5 chopped fresh cilantro sprigs
1 tsp. hemp seeds (optional)
1-2 tbsp. toasted sunflower seeds, lightly seasoned with shoyu
Dressing
2 1/2 tbsp. truffle-infused olive oil or extra virgin olive oil
1 1/2 tbsp. balsamic vinegar
Juice of 1/2 lemon
Juice of 1/2 orange
1/2 tsp. grated vegan Parmesan cheese
Get a big salad bowl that makes you happy with lots of room to toss and play. Wash, tear, and throw in the lettuce. Add the arugula, tomato and cucumber. Top with dandelion greens, carrot shavings, and herbs. Sprinkle with hemp and sunflower seeds. Pour the dressing ingredients directly onto the salad and toss. (If you want to mix them first, go for it.)
Excerpted from “The Kind Diet,” by Alicia Silverstone. Rodale Press, © 2009.
