Sweet Cherry Juicy Grape Cashew Coconut Lettuce Salad

I enjoy salads, but I need to always, to do something different,

otherwise they can get boring:

You always need to start with a good quality lettuce. I like the butter lettuce type.

I like also to use a head leaf lettuce rather than lettuce in a bag.

Like always, you choose what you like:)

The flavor in this salad is great, kind of a surprise when you are eating it.

When you add fruit to a savory salad it gives it a new layer:)

This is a perfect salad, it has a refreshing element to it, with the addition to the cashews

that give it a saltiness!  

Sweet Cherry Juicy Grape Cashew Coconut Lettuce Salad

serves 4

1 Large head of leaf lettuce

24 cherries

24 grapes

1 cup  salted cashews

1/3 cup coconut milk

1/3 cup coconut flakes

4 teaspoons of mayonnaise (vegan)

2 teaspoons of honey 

sea salt

Wash lettuce and dry, then wash and cut cherries(take out pit) and grapes in half.

Arrange lettuce over 4 plates and divide the ingredients over each plate!

Mix coconut milk, mayo, honey until well combined, then add a good pinch of sea salt!

Before adding the dressing add a pinch of sea salt over each salad!

Then drizzle dressing evenly over each salad.

The pictures are before the dressing, I didn't take one after I added the dressing:(

                                                                    Birch Life

 

 

My Incredible Leftover Green Salad

This is a fun salad, basically it is whatever you have leftover. You just need to start with the base,

I like to use a head of lettuce, my favorite is a butter lettuce. I tend to not use the micro greens,

I like the lettuce flavor and the crispness you get. Then a simple dressing that is tasty with all vegetables.  

I will give you the recipe then I will give you suggestions at the end :) 

Incredible leftover green salad

This is what I had leftover.

1 head of lettuce

1 carrot 

1 cup broccoli (chopped in big pieces)

1/2 cup peas

1/4 cup vegan mayonnaise

1/4 cup "milk" ( I used Oatly milk)

1 Tablespoon "butter" ( vegan) 

4  rice cakes ( crumbled)

sea salt

In a large bowl add the washed lettuce, tear it into large pieces.

Grate the carrot into bowl. Add a pinch of sea salt.

I sauteed the broccoli and peas with butter  for 5 minutes, then let them cool for another 5 minutes.

Mix the mayonnaise, milk and pinch of sea salt until combined.

Now mix altogether and coat everything with dressing.

Top with crumbled rice cakes, add more sea salt if desired.

You can add whatever you have in leftover vegetables.

Baked potatoes ( diced and sauteed)

small pieces of onion or leeks

peas

small carrot 

few stalks of celery

corn 

half cucumber

beans 

even if they have been cooked.

You get the idea!

Sometimes if I have a piece of  bread or 2, I butter each side and saute until 

crisp on each side. Instant croutons.

Happy salad making.

                                           Birch Life