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Art

A bit about Chives

Watercolor painting of Chives (c)2019 Dish Vegan
Watercolor of chives blooming.

A bit of chives adds flavor to dishes. I don't use this herb a lot, but there is nothing like a baked potato slathered in vegan sour cream and garnished with bits of chives. This herb is mainly used in potato dishes, salads, sauces, dips, stocks and soups. It's a nice garnish to liven things up, and give a little burst of flavor.

Chives are in the Allium family of species. The Allium family also include onions, garlic, leeks and shallots. There are regular and garlic chives. Chives have an earthy and mild onion flavor. Garlic chives, like the name implies, have the flavor of garlic.

The picture above is one of my first watercolors. I like when chives are in bloom. The simple, long, green leaves and stems surprisingly seem to play with the light; and, just like their flavor, capture depth. The puffy flowers playfully burst from the stems. The blossoms come in colors of violet and purple flowers. The bonus of chives is that their blossoms are edible, too!

Watercolors of flowering herbs.

Show Your Unique View

The wonderful thing about art is that it is truly an expression of how someone can view things. When painting this I thought about the uncomplicated leaves that took on the shadows and light, and that made the greens look like many shades. Highlighting the earthiness of the pot to bring solidness. This contrasts the puffy, light, playful blossoms on top.

Have Fun at Mealtimes, Think like an Artist

You are determining, with your personality, in the way you cook and present your meals. Those making the same meal and using the same recipe might have a similar outcome, but your input makes it your creation. It could be adding another ingredient, a topping or garnish, or simply the way you plate the food, or decorate the table. It's up to you to to determine what you want to focus on and how you want to display that. Each person creating art or meals will have their unique way of presenting. When you are preparing meals and serving them think like an artist; play, experiment, and have fun each time. Make mealtime something to look forward to.

A bit about chives _watercolor + digital
Watercolor enhanced digitally to create a different impression.

Art and Creativity is Showing Appreciation

I hope you'll join me in looking for the beauty and art in food. Cooking and creating recipes is an art, but there is art in food, cooking and presenting meals. When I draw, paint, or photograph food, I think it shows appreciation and gratitude in living a healthy lifestyle. Art and cooking are creative outlets. For me, it is my way of expressing how I feel about the things I enjoy and highlighting the beauty of vegan foods and cooking. I hope you'll join me in this adventure.

Wishing you a wonderful day!

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Brunch

Vegan Salmon Roll with Feta Cheese

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If you love vegan seafood (I sure do!), and want a fresh creamy taste, you will not want to miss making this amazing vegan salmon roll recipe! The best part is that if you prepare ahead of time, by making the vegan lox and feta, it is very easy to make. With a little prep work, you can easily prepare these Vegan Salmon Rolls for your next meal. It looks and tastes like you worked extra hard on it.

Amazing vegan salmon roll

THE STEPS TO MAKING THE VEGAN SALMON ROLLS

First, take your peeled cucumber strips, and line them on a sushi making mat. Don't worry about perfection. Just lay them over each other so there is no spaces.

Then take your feta cheese and spread it all over the cucumber. Then sprinkle dill over the cheese. The next step is taking the vegan lox and putting a thin layer over everything.

Steps to making vegan salmon rolls.

Once the lox is in place, it is time to roll. Literally! You are now going to start at one end and roll it all until the end. Place the seam (messy side) down on the plate or patter.

They look really pretty and taste amazing! Lots of nutrition packed in these rolls. It's a wonderful way to eat carrots, cucumbers, and almonds or sunflower seeds. Healthy food that is attractive and tasty makes it easy to eat, right?

Vegan salmon roll with red kale salad

SERVING TIPS: You can serve these amazing vegan salmon rolls as one big roll (like burrito style), cut in half, or even in multiple slices.

One Raw Vegan Salmon Roll and Red Kale Salad on a white plate on a white and black placemat

Amazing Vegan Salmon Roll

Vegan salmon roll stuffed cucumber filled with feta cheese, dill, and lox.
Print Recipe Pin Recipe
Course Appetizer, dinner, lunch
Cuisine Seafood
Servings 2

Equipment

  • Bamboo Mat (optional)

Ingredients
  

  • 2 large cucumbers
  • 8 oz almond feta cheese see notes
  • 6 oz vegan carrot lox see notes
  • 1 ½ teaspoon dill

Instructions
 

  • Wash and peel cucumbers. Peel long slices (peel only until reaching the seeded part on all sides - do not use seeded part) and put down on bamboo rolling mat or saran wrap. Place cucumber so that they are overlapping.
  • Evenly spread feta cheese, in a layer, over the cucumber. Sprinkle dill over the feta cheese.
  • Take the carrot lox and place a thin layer over the feta cheese layer.
  • Start rolling by lifting one end of the mat or saran wrap. Continue to roll until the end.
  • Place the end (seam) side down on the plate or platter. Dollop with feta cheese and garnish with chopped red bell pepper. Serve.

Notes

The below links are the Vegan Feta and Vegan Lox recipes used to make the Vegan Salmon Roll recipe:
Raw Almond Feta
Vegan Carrot Lox
Keyword almost raw, lox, salmon roll, Seafood

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Seafood

Coastal Inspiration Menu

This menu was created with my imagination. I dreamed of the perfect little restaurant by the sea. The sun is going down and making a beautiful sunset with an array of golden colors. The water is dancing with sparkles of sunshine. The sturdy wooden table displays beautiful, tasty food. The good conversation brings a low hum of happiness that fills the room.

Have you been to a restaurant like this? Mine (in my imagination) has huge floor to ceiling windows that capture the above view. The restaurant is on the water, and you get to it by parking behind the shoreline and then walking on a pier over the water. The railing on the wide pier is big, anchor chains wrapped around pier posts. There may even be an actual big anchor perched nearby! Each step down the pier takes us into the coastal charm of sea and sail.

When entering the restaurant, it can't help but to be noticed that it has big plank, wooden floors and huge oil gorgeous paintings of the coast, sailing, and sea adventure.

Speaking of sail! Keep gazing out the window! Did you notice the sailboats? As you are cozily, sitting there enjoying the food and conversation, you look at the calming view. Relaxed and content. Savoring the flavors of the meal. Dazzled by the sunset horizon, is when you notice a few lingering sailboats coming ashore.

And that was my imagination for this meal. What would I choose to eat at this place? What would make the perfect meal? The above menu is the meal I came up with.

Get the Complete Coastal Inspiration Menu

Don't worry! Imagination is only the first place things start. The fun part is making the dream come true! Right now, you will find two things ( Soup - Chesapeake Fish Chowder. Salad - Red Kale & Avocado w/ Beet Vinaigrette.) on this menu already have recipes posted.

The rest of the recipes are coming. So, keep coming back for the complete Coastal Inspiration Menu recipes! And get ready for a vegan seafood adventure!

Dinner

The Best Vegan Fish Chowder

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There is nothing like seafood chowders! In the summer, you feel like you are at the beach. In the cooler seasons, they are a warm, filling, nutritious soup. This Chesapeake Chowder is the best vegan fish chowder! This version of chowder is slightly Mediterranean inspired, and will go well with Greek and Mediterranean meals. It also would go well with Seafood meals or something as simple as a cheese and bread sandwich. You decide, and let me know how you served it.

Bowl of the best Vegan Fish Chowder. Golden and rich in flavors.

THE STEPS TO MAKING VEGAN CHESAPEAKE FISH CHOWDER

STEP 1

Take all the seasonings (except bay leaves) and blend or mix in a bowl. If you have whole seaweed, then blend it to powdery granules. Set these both aside.

Mixture of seasonings and seaweed gives this chowder immense flavors! I grind the combination of seasonings. I usually use raw dried kelp pieces or wakame pieces, so those get ground, too. It's fine to use the already ground kelp or seaweed.

Seasonings and seaweed ground and put in bowls - waiting to be added to the making of the fish chowder.

STEP 2

Chop up your onions. Add olive oil to large pot and sauté chopped onion for 1 minute. While onions are sautéing, chop up celery. Then add sliced celery. Stir occasionally. Cook until starting to be translucent. About 7 minutes.

Saute of onions and celery.

Grated zucchini and cauliflower rice for vegan fish chowder.

The fish of this chowder is the grated zucchini and cauliflower. The texture and taste brings this chowder along, and builds layers of flavor.

Saute, cooking, and simmering in pot.

Building up the flavors through each step. Sauté, cook and simmer to perfection. Golden fish chowder with creamy, earthy, lemony flavors combined with the sea.

Vegan fish chowder goes from simmering pot to bowl.

Simmering pot to serving bowl. Chopped parsley adds the finishing touch! This makes 8 cups. However, it doesn't last long in our house!

Vegan Fish Chowder. garnished with parsley, in a white bowl on a white and dark gray marble surface.

Vegan Chesapeake Chowder

The best vegan fish chowder. Full of flavor with the hint of sea. Light soup can be served for lunch or dinner course.
Print Recipe Pin Recipe
Prep Time 25 mins
Cook Time 1 hr 30 mins
Course Soup
Cuisine Seafood
Servings 8 cups

Equipment

  • Food processor or grater

Ingredients
  

  • 1 onion chopped
  • 4 celery stalks sliced down the middle length-wise and then thinly sliced
  • 2 zucchini grated /shredded
  • 4 potatoes chopped into small cubes
  • 16 oz shredded cauliflower 1 lb shredded (rice cauliflower would work)
  • 1 tablespoon olive oil
  • 4 garlic cloves through a garlic press
  • 2 bay leaves
  • 1 ½ teaspoon celery seed
  • 1 tablespoon thyme
  • 1 ½ teaspoon paprika
  • ¾ teaspoon sage
  • ⅓ teaspoon red pepper flakes
  • ½ teaspoon onion granules
  • shake cayenne tiniest pinch
  • 2 tablespoon seaweed kelp/dulse flakes
  • 1 cup nutritional yeast
  • 4 cups water or vegetable broth
  • 3 cups coconut milk Use less if you want thicker chowder
  • ⅓ cup lemon juice
  • 3 tablespoon coconut aminos
  • Salt and pepper to taste

Instructions
 

  • Take all the seasonings (except bay leaves) and blend or mix in a bowl. If you have whole seaweed, then blend it to powdery granules. Set these both aside.
  • Add olive oil to large pot and saute chopped onion for 1 minute. Then add sliced celery. Stir occasionally. Cook until starting to be translucent. About 7 minutes.
  • Stir in potatoes that have been cut in small cubes. Stir continually. Potatoes will be coated and starting to cook. Cook for just 1 minute.
  • Add 1 cup of water and 2 tablespoon of the herbs and 2 tablespoon of seaweed. Cook for 7 minutes.
  • Stir in shredded zucchini, cauliflower and minced garlic. Add the rest of the water, bay leaves and the remainder of the seasoning mix and the seaweed mix. Cover. Stir every 5 mins. Cook 15 minutes.
  • Add the coconut milk, lemon juice, coconut aminos, and nutritional yeast. Cover, and cook on medium/low for 1 - 1 ½ hours, until vegetables are done.
    However, this can continue to simmer. Simmering is where it all comes together and where the magic happens. If you can let it simmer for 2 hours, it will only get better.
  • Remove bay leaves and discard. Garnish with chopped fresh parsley

Notes

Quick (no stirring or continual adding) Crockpot version - Put all the ingredients in the crockpot and cook overnight on low or put on in the morning and have it ready for dinner. 
Keyword chesapeake chowder, chowder, Seafood, soup, vegan seafood

SERVING TIP: Enjoy the best vegan fish chowder. It's delicious, pure, clean food! In other words, good tasting and good for you! Try this chowder with garlic bread and feta cheese.

American

Lemon Garlic Breaded Cauliflower Nuggets

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Lemon Garlic Breaded Cauliflower Nuggets are so tasty! They are gluten-free and full of flavor. Serve these delicious nuggets for dinner or serve them as a fun appetizer for movie night or a party. I know that I can't eat just one of these amazing breaded, cauliflower nuggets. Watch out as these little nuggets are addicting. They go well with your favorite creamy dip.

Lemon Garlic Breaded Cauliflower Nuggets (gluten free) from Dish Vegan.

CAN I SERVE NUGGETS FOR DINNER?

Yes! They are a great vegan substitute and can be used, in a menu, in substitute for where chicken would be used. When serving this dish for a dinner meal, you might try pairing it with with potatoes, sweet potatoes, or a rice or quinoa dish. Then add another side (usually something green or colorful). These nuggets could also be served with a pasta dish or for a fun family meal mac + cheese. The choices are endless!

WHAT ARE SOME LUNCH IDEAS USING NUGGETS?

For lunch ideas, these yummy nuggets go great in a sandwich or on top of a salad. It's also good inside your favorite wraps or on top of a bowl. If you have leftovers or you made a double batch try it on an amazing spinach mozzarella pizza.

WHAT KIND OF CUISINE PAIRS WELL WITH CAULIFLOWER NUGGETS?

These go best with Italian cuisine, or American cuisine dishes. Lemon garlic breaded cauliflower nuggets are good on their own, too!

CAN THESE NUGGETS BE FRIED INSTEAD OF BAKED?

Of course! You could substitute baking for frying. Add extra oil to the frying pan and put on medium heat. Once heated, carefully pick up each cauliflower with a spoon, and put gently into the frying pan. Let them cook until bottom starts to turn brown. Turn them over as each side gets golden. Once they are all golden brown, remove and blot off excess oil to serve.

I like baking instead of frying for a healthy version of nuggets. I prefer coconut oil as it is best for baking temperatures and adds a slight (very faint) sweetness that pulls it together. Of course, you can use tasteless coconut oil, if you'd like. It will be just as good.

Coconut oil has some good health benefits. It contains fatty acids and may increase fat burning. Coconut is also know for destroying harmful microorganisms and for boosting the brain.

Lemon Garlic Breaded Cauliflower Nuggets

Lemon Garlic Breaded Cauliflower Nuggets that are gluten free. (mock chicken)
Print Recipe
Prep Time 20 mins
Cook Time 45 mins
Course Appetizer, dinner, lunch
Servings 4 servings

Ingredients
  

  • 1 lb cauliflower florets (frozen)
  • ¾ cups chickpea flour
  • ¼ cups rice flour
  • 1 cup water
  • ¼ cup lemon juice
  • 2 tablespoon coconut oil
  • 3 tablespoon coconut aminos
  • 6 -8 cloves minced garlic

Seasoning Blend

  • 6 tablespoon nutritional yeast
  • 1 teaspoon rosemary
  • 1 teaspoon thyme
  • ½ teaspoon sage
  • ⅛ teaspoon oregano
  • ¼ teaspoon basil
  • 1 teaspoon italian seasoning blend
  • 1 teaspoon onion granules
  • ¾ teaspoon garlic granules

Instructions
 

  • Preheat oven to 375 degrees. Blend all of the seasonings to make the SEASONING BLEND. Use a bullet blender or chopper. Set aside seasoning blend aside.
  • In a large bowl put in rice and chickpea flour. Add only 2 tablespoons of the seasonings blend (set aside the rest for later). Add ¾ cup of water stir with a fork until well mixed. it should be a thick consistency of batter. If batter is too thin - add in a little more chickpea flower. If too thick, add a little water. Set this batter aside while you go to the next step of making the liquid that will be added later.
  • In a regular blender put in the following ingredients: ¼ c water, ¼ c lemon juice, 3 tablespoon coconut aminos, 2 tablespoon coconut oil, minced garlic, and the rest of the seasoning blend ingredients. Blend well in blender. Set aside.
  • Add cauliflower to the flour batter bowl. Stir and flip until all cauliflower is completely, thickly coated.
  • Put parchment paper over pan. Take a each spoonful and place on the pan without touching the other ones. Put in oven and bake for 15 minutes.
  • Flip cauliflower and cook for 10 minutes.
  • Take the pan out and spoon and pour the previously set aside blender liquid mix over each cauliflower. Flipping once after 8 - 10 minutes. Bake an additional 7 -10 minutes. (until golden and all the liquid is gone.) Watch carefully at the end.
  • Take out and remove from pan to serving dish.
Keyword Cauliflower, garlic, lemon, nuggets

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Appetizers

Amazing Cucumber Feta Beet Bites with Basil

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I knew when I was marinating the beets that it would compliment the feta cheese I made. Using the almond cheese as a topping on cucumber bites and adding the chopped beets that had been marinating, and then adding some fresh basil made a perfect appetizer. Cucumber Feta Beet Bites with Basil are colorful and tasty! We love snacking on these amazing cucumber feta bites topped with beets and basil. I think you will, too!

These are so easy to make

STEP 1: Wash and peel cucumber. Then cut in half width-wise. Then cut each half in half. Then cut in quarters length-wise. Now you have 1 ¼ - 2 inch quarters of cucumbers and a flat area to put on your toppings. This is a good size because it can be eaten in about two bites. This makes it ideal for a party appetizer, date night treat, or a healthy snack. Next step is to put them down on a tray.

STEP 2: Next take a spoonful of feta cheese (I use this one.) Try to keep it just on the cucumber and then take the spoon and flatten it a bit for the marinated beet topping.

Step 3: Take Marinated Beets (I use this recipe), drain them, and put in a food processor. Pulse several times until you get small bits of beets (you don't want pureed, just finely chopped - however, if you go to far - I'm sure pureed will be just as tasty but harder to keep on your spread). Put about a half of the chopped beets on top of the almond feta cheese.

Step 4: The last step is to hand chop some fresh basil and put on for garnish and taste. Now enjoy your Cucumber Feta Beet Bites!

These are bright and colorful. Making it hard to resist to take a bite...... or two.

Amazing Raw Cucumber Feta Bites Topped with Beets and Basil

Cucumber Feta Bites with Beets and Basil are colorful and tasty appetizers or snacks. Raw and full of nutrition. A healthy snack.
5 from 2 votes
Print Recipe
Prep Time 15 mins
Course Appetizer
Servings 2 people

Equipment

  • Food processor

Ingredients
  

  • 1 large Cucumber (or) 2 small ones
  • 4 oz Feta Cheese
  • 2 oz Marinated Beets
  • 1 sprig Fresh Basil

Instructions
 

  • Wash and peel your cucumber. Then cut in half width-wise, and then cut in half again. Now cut in quarters length-wise. which will give you eight pieces of cucumber. This gives you 1 ¼ – 2 inch quarters of cucumbers and a flat area to put on your toppings.
  • Next take a spoonful of feta cheese (I use this one.) Try to keep it just on the cucumber and then take the spoon and flatten it a bit for the marinated beet topping.
  • Take Marinated Beets (I use this recipe), drain them, and put in a food processor. Pulse several times until you get small bits of beets (you don’t want pureed, just finely chopped). Put about a half of the chopped beets on top of the almond feta cheese.
  • Roughly hand chop some fresh basil and put on for garnish and taste. Now enjoy your Cucumber Feta Beet Bites!

Notes

Raw Almond Feta Cheese
Raw Marinated Beets
Keyword almonds, appetizer, basil, beets, cucumber, raw, vegan

Art

Starfish at the Seashore

Dish Vegan painted Seashell at the Seashore

This starfish at the seashore, painted by me, in watercolors and then enhanced digitally, inspires appreciation and care for sea life. Vegan seafood is healthy to the sea. It's healthy for the body.

I love the beach and the sea. Vegan seafood is "no harm food." No harm to others and no harm to self. How great is that? It's healthy all around goodness. Being vegan is my personal choice and works well for me. I would never force my veganism on anyone, but I think eating more plant based food regardless of how you eat is good for everyone.

Making great vegan seafood cuisine encourages others to try more vegan style foods; even, if you aren't vegan! You certainly don't need to be completely vegan to eat some vegan foods. Showing the positive side of veganism inspires people to add these dishes to their menus and meals.

The sea constantly produces amazing wonders and beauty. I believe we should do that with vegan food. Produce amazing wonders and beauty! Make it great and..... they will come running!

The Party that Turned Vegan

I remember hosting a party years ago. I was the only vegan and would often be teased about eating rabbit food. So, I created two non-vegan dishes for my party guests. Then I created many vegan style foods wrapped around it. Primarily Mediterranean and Italian cuisine inspired vegan and vegetarian dishes. I made two more big entrees that were completely vegan, so I would have something to eat (and some left overs).

Guess what happened?

The biggest critics of vegan food and vegan eating (although they absolutely loved the non-vegan entrees), came back for seconds and thirds for all the vegan food. And you know what? I didn't even get to taste my two completely vegan entrees that I made for myself. They were gone! Everyone was asking for recipes. "Is this how vegans eat?" they asked. "Vegan food is amazing!" they beamed. "You should open a restaurant." they praised. "I'd eat like this every day of my life, if it tasted like this!" they proclaimed! I realized in that moment, the goal was met. Non-vegan people were excited about vegan food. All the preconceived misconceptions were washed away. Hooray!

Moral of the story.

My life lesson was that the best way to encourage people to try vegan food is to make it so amazing that they can't resist. Starfish at the seashore is about inspiring you to make dishes so amazing that no one can resist (even your biggest critics!) You don't have to be vegan to try vegan food. You don't have to have vegan guests to sneak in some vegan dishes. However, if you try it..... you might be pleasantly surprised!

American

Easy Fish Patties

Welcome to Dish Vegan. Thanks for the preview of this post. This recipe will be posted soon. Check back or sign up for our notifications ......RECIPE COMING SOON - in Oct 2019

These easy fish patties are great when I want something light. You can dress them up for a dinner as a course, or serve in sandwiches for lunch. I make them and serve them in an amazing avocado pea puree. To plate a little nicer (photo above), I put some salad items around the plate and drizzle a honey mustard dressing.

Recipe

Vibrant Green Pea Puree (oil free)

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Vibrant Green Pea Puree

The color of this vibrant green pea puree is outstanding. It is a compliment in taste to seafood dishes, such as the vegan fish patties. Whatever you are serving stands out with this puree, which makes it a good color choice for foods that are beige or brown. The green puree will make the entree pop! What a fun way to eat your peas, too! The avocado adds to the texture, making it much smoother than regular smashed peas. It also gives the peas a more subtle creamier taste.

This vibrant green pea puree is also nice as a spread on bread with some vegan carrot lox. For a quick lunch, try it over some pasta and vegan Parmesan.

Many sauces and purees have oil in them. This puree is made without any extra oil. The avocado adds the creamy texture and taste. Avocados are very nutritious, and full of vitamins and minerals. They add fiber and have heart healthy Monounsaturated Fatty Acids. It's no wonder that they are so popular!

Step up your Avocado Toast Breakfast or Lunch

It is popular to have avocado on toast. If you make a mash and try to save the rest for later, in the refrigerator, it usually doesn't look to appetizing. However, this green pea puree does! And it's great on toast! It can be used as a replacement for mashed avocado on toast. It certainly kicks it up a notch, when serving avocado on toast to guests.

Vibrant Green Pea Puree

Vibrant Green Pea Puree
Print Recipe
Course Sauce
Servings 4

Equipment

  • Blender

Ingredients
  

  • 1 lb petite green peas frozen
  • 1 avocado (peeled and pitted)
  • ⅓ cup water
  • 1 tablespoon nutritional yeast
  • 3 tablespoon juice of a lemon
  • salt and pepper to taste

Instructions
 

  • Put all ingredients into blender and blend until smooth.
  • Salt and pepper to taste. Serve.

Notes

Wonderful base for under vegan seafood.
Keyword avocado, Peas, Puree, Sauce

American

Tasty Red Kale Salad with Peppers and Avocado

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Kale is a super food that has been trending for awhile. We are all trying to add kale into our daily meals or green smoothies. The challenge with kale is that it has a strong taste and can be bitter. It's important to balance this out with other flavors that subdue the bitterness in kale.

This tasty red kale salad with peppers and avocado was made, after I created the beet vinaigrette, when making marinated beets. I knew when I tasted the beets that the marinade would be perfect for kale salad. Sometimes you have a feeling about what would work well with something. I know that sounds a bit vague, but part of creating meals is learning to develop feel. It's not always right, but that is how feel is developed; by experimenting.

This time my instinct was right! The beet vinaigrette was perfect on this kale salad. If you want to use a different dressing, that is fine! I recommend a sharp taste to go with the bitterness of kale. If not using a vinaigrette, something creamy like avocado or a cheesy dressing works well, too.

The colors are so pretty. It literally looks good enough to eat! lol Tasty Red Kale Salad with Peppers and Avocado is simple and easy to make. Just three ingredients! But it is interesting enough visually and in taste, that it can be served and match any complicated entree. For an almost completely raw meal (except the carrots were slightly cooked), I matched this salad with the vegan salmon roll.

Tasty Red Kale Salad with Peppers and Avocado

Easy to make Kale Salad with red kale, red peppers and avocados
Print Recipe
Prep Time 10 mins
Course Salad
Cuisine raw
Servings 1 person

Equipment

  • a large bowl

Ingredients
  

  • 3 red kale leaves remove stems
  • ½ red bell pepper chopped into small cubes
  • ½ avocado chopped into small cubes
  • 2 tablespoon red beet vinaigrette or your choice of dressing

Instructions
 

  • Rinse kale to clean. Shake and put in strainer to drain, or use a salad spinner. Break into bite sized pieces.
  • Chop red bell pepper and avocado.
  • Combine and toss with dressing.

Notes

The dressing I use for this salad is a Beet Vinaigrette. Recipe is here.
This salad is for one serving (1 person). Simply double for 2 people. For more, multiply the recipe for the number of people serving.
Keyword avocado, easy to make, Kale, red bell pepper, salad

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