I can’t believe April is already here! This year is just flying by! I hope everyone had a fantastic April Fools Day and got in at least one good prank
I don’t know if it’s just me, but it’s funny how I panic every time my fridge is almost bare and I’m unable to make a trip to get groceries. I quickly assume that there’s nothing good to eat and that I’m going to starve. Ok, so I exaggerate, but it definitely feels that way at the time.
This is also usually when I stumble upon a dish that’s completely random–something that I never would have come up with otherwise–and that’s also surprisingly tasty. Well, that’s exactly what happened the other night.
I make salads often and I don’t think I could ever get tired of eating them, which is a huge change from a year ago when I rarely ate a salad and, even then, it was only because it came with the meal I ordered. Now I actually want to eat salads. In fact, I crave them. But, I will also admit, I do get tired of eating the same salad over and over again. *I have a tendency to discover something I like and then eat it until it almost makes me sick.
So when I was craving a salad but wanted something different and unexpected, I took out the few random ingredients left in my fridge and proceeded to go to work. Among those few ingredients was some beautiful Swiss chard that my sweet friend Deborah had cut from her garden and given to me. I also had some unused jicama that had been sitting in the fridge for almost a week.
Armed with my ingredients and inspired by a recipe that I found from Rawmazing during an Internet search, I came up with this delicious salad! I know it doesn’t look like much–actually, it just looks like slop–but the texture and flavors in this salad are amazing! The Swiss chard adds a beautiful deep red color and the jicama adds a nice crunch. Better yet, these veggies also up the nutrient content of the salad: the jicama provides a sizable amount of fiber and Vitamin C and, according to WHFoods, the rich color in the chards’ stems and leaves comes from its’ betalain pigments which “have been shown to provide antioxidant, anti-inflammatory, and detoxification support.”
I was also surprised at how filling this salad was and I think this was due in part to the rich, creamy dressing. Aside from remembering to soak the cashews beforehand, not much effort goes into making this dressing. You basically just toss all of the ingredients into a blender or food processor and blend away!
And as far as the salad goes, just pile all of the ingredients into a large bowl and pour the dressing on top:
Mix everything together and you’re ready to eat!
I just love tasty healthy dishes that are quick and easy to make. I think it’s safe to say that this salad will be making its way into my regular rotation. I hope you enjoy, too!
- For the salad:
- 5 cups washed baby spinach
- 2 cups washed and roughly chopped Swiss chard
- ⅓ cup cucumber, chopped
- ⅓ cup red bell pepper, chopped
- ⅓ cup jicama, chopped
- 1 avocado, sliced
- handful of sprouts (I used clover)
- For the dressing:
- ¼ cup cashew, soaked for at least an hour, drained and rinsed
- 1 Tbs. olive oil
- 1 Tbs. water
- ½ a lime, juiced
- 8-10 drops liquid stevia (adjust to the sweetness you like)
- ¼ tsp. cayenne pepper (adjust to the spiciness you like)
- ⅛ tsp. sea salt
- pepper, to taste
- Chop all of the salad veggies and pile into a large bowl with the Swiss chard and spinach.
- Place the soaked and rinsed cashews and other dressing ingredients into a blender or food processor and blend until fully combined and smooth.
- Pour the dressing on top of the salad and mix all of the ingredients together until the salad is thoroughly coated with the dressing.