About This Recipe
A chopped salad is easy to eat, and cutting everything the same size makes the flavors mesh beautifully. I generally cut the components into a large dice so that you’ll get 2 to 3 different things on each forkful, all tied together with this rich, creamy dressing. A mix of textures and flavors make for the most interesting combinations.
Garlic has immunity-boosting properties, with studies showing the allium can help reduce the frequency of colds and diminish their severity. Research has also determined garlic can lower blood pressure among those with high blood pressure, and may help maintain bone health in women. Scientists are investigating the possibility that garlic can boost athletic performance.
- 3 Tbsp minced garlic
- 1/4 cup (60 ml) white wine vinegar
- 2 Tbsp lemon juice
- 1/4 cup (58g) vegan mayo
- 2 tsp nutritional yeast
- salt to taste
- 1/2 cup (85 g) cucumber, diced
- 1/2 cup (70 g) red pepper, diced
- 1/2 cup (70 g) yellow pepper, diced
- 1/2 cup (80 g) zucchini, diced
- 1/2 cup (82 g) jicama, diced
- 1/2 cup (85 g) plum tomato, diced
- 1/2 cup (80 g) red onion, diced
- 1/2 cup (80 g) avocado, diced
- 1/2 cup (70g) cauliflower, diced
- 1/2 cup (85 g) pitted green olives, diced
- 1/2 cup (60 g) pepperoncini, sliced
- 1/4 cup (27 g) scallion, sliced
- 1 cup (164 g) smoked tofu
- 1 cup (15 g) cilantro leaves
- 1 cup (136 g) hemp hearts
- 1/2 cup (168 g) almonds, toasted and chopped
- salt to taste
Step 1: Make the garlic dressingBlend all the ingredients in a blender until smooth. (Makes about 2 cups / 240 ml.) Set aside.
Step 2: Make the saladGently mix all of the ingredients with at least 1 cup of the salad dressing, season with salt to taste, and add more dressing if desired. Serve immediately.
Amanda Cohen is the chef-owner of Michelin-starred Dirt Candy in New York City.
About the author
Once you get this one under your belt, you don’t have to worry about what it goes with. Just make it whenever the urge strikes and make any adjustments you like based on what you’re using it on. To start, try it on tender butter lettuce to see how it lets the subtle character of the tender leaves shine through.
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