As the temperature begins to climb and we head into late spring, lighter meals begin to feel more fitting. And given the prolonged months of delivery and takeout, many of us are ready to put more fresh, plant-based foods on the menu.
Salads are often sneered at by die-hard carnivores, but are packed with goodness and imagination, in addition to nutritious unprocessed components. Here are five variations to add to the weekly rotation, which are loaded with essential macronutrients – including proteins.
Ingredients and written instructions for each salad can be found at the following links:
- Lentil, Pear and Arugala salad
- Kale and Sweet Potato salad
- Tempeh Taco salad
- Roasted Chickpea and Avocado salad
- Three Bean salad
View the original video here.
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