My usual problem with salads?
Well… they’re salads.
What my grandpa refers to as bird food, and what are usually just not enough for my Hungry-Man appetite. The kind of appetite traditionally considered large enough only for a male. I’m 6 foot 2, and usually active, so that’s kinda my excuse.
That’s why I need a super-powered salad, packed with superfoods, plenty of protein, and lots of fibre to keep the stomach growlies away.
Now I can pick at something my own size: The All-Star Salad.
I love Fresh (maybe a little too much)—I frequently try and redirect hangouts to one of their three Toronto locations, where green smoothies are acceptable appetizers, kale is abundant, and the cupcakes and cookies are irresistible. (Seriously. Everytime I walk away without one, it jumps into my mouth before I’m even out the door. It’s not my fault). I’ll admit I wish they didn’t use canola oil for frying, and I don’t believe they use organics, which is kind of a downer considering how much good stuff they’ve got going on—that said, of healthy on-the-go spots, this one’s still near the top.
Last summer, when the All-Star Salad was a special, I spent half my time dragging friends to go eat it with me, and the other half trying to recreate it at home.
I’ll admit, it’s quite a lot of work for a salad… but that’s what makes it SO good.
So when Angela posted her version on Tuesday, and Fresh’s Newsletter mailed out the honest-to-goodness authentic recipe on Thursday, I knew all of the forces of god and goodness were coming together to tell me one thing: MAKE THIS SALAD. (It’s an important message for the gods to deliver methinks.)
And so I did.
Salads, you win. This time.
The All-Star Salad (vegan, gluten-free, high in protein)
(I omitted the Tofu because a) I don’t love soy and b) this bad boy is already packed with protein)
Salad Mix: (you can store these leftovers together in a Ziploc with a paper towel to absorb moisture, just leave the goji berries out)
4 cups Kale, washed, deveined, and shredded
½ cup Parsley, chopped
½ cup Cilantro, chopped
3 cups Sunflower Sprouts (or other sprouts!)
4 tsp Goji Berries (raisins or currants will do in a pinch)
2 ½ cups cooked quinoa
1/2 can adzuki beans, drained and rinsed
1/4 cup shelled edamame
1 tomato, diced
1/2 cucumber, diced
1/4 cup parsley, chopped
1 green onion, diced (the Fresh recipe calls for red onion)
3 tbsp olive oil
4 ½ tsp tamari
Toss everything together.
Grilled Sweet Potato:
Brush both sides of each slice of sweet potato with extra-virgin olive oil (or better, coconut oil) and cook in panini grill until tender. If you don’t have a panini grill, cook in 350 degree oven on a cookie sheet, turning once, until tender.
Toasted Nuts & Seeds:
Place in 350 degree oven for a few minutes until toasted. Toss once or twice.
For one salad, layer: a generous heap of salad mix, 1 scoop of quinoa tabouleh, a few slices of sweet potato, and a tbsp of toasted nuts and seeds. Top with dressing of your choice (I used Angela’s red-wine vinagrette)
Oh. And though it might not look it, this recipe was given the go-ahead by the original Hungry Man. Certified Luke-Approved.