Oh my gosh, guys, this salad…this dressing – I may have a new favorite!  I’m pretty sure I could eat the dressing by the spoonful!  I got the idea for this salad from the following pin:


I made a few small adjustments.  For the dressing, I replaced the maple syrup with a pinch of stevia, and I replaced the black pepper with some sea salt.  In place of the tamari/soy sauce, I used coconut aminos.  Coconut aminos seasoning sauce is a delicious, soy-free seasoning sauce made with nutrient-dense coconut ‘sap’.  The brand I use (Coconut Secret) contains 17 naturally occurring amino acids and mineral rich sea salt.  It is organic, gluten free, raw, and vegan.  It is an excellent alternative to soy sauce for those that are soy sensitive, and I actually prefer the taste of coconut aminos over the the taste of soy sauce.  I use it in a lot of the dishes I make.

As far as the salad goes, the only changes I made is that I didn’t add the mushrooms, chick peas, zucchini, sunflower oil, or balsamic vinegar.  I’m sure these would have made delicious additions, but I didn’t have them on hand so I made do with what I had.  In all honesty, I didn’t notice anything was missing – this salad was INCREDIBLE!!!  It’s just an added bonus that with the huge variety of veggies it contains it is full of nutrients and incredibly good for you!

I was only making a enough salad for one person this afternoon, so I will just list the ingredients that I used and you can use as much or as little of each as you would like.  Then just adjust the amount of each ingredient in the dressing to accommodate more or less salad.


For the salad: use desired amount of each ingredient.
-Kale, de-stemmed and finely chopped
-green cabbage, chopped
-bell peppers
-cooked quinoa, chilled
-avocados, sliced
-red onion, thinly sliced

1.) Make the dressing recipe first.
2.) Trim the asparagus ends, chop into bite-sized pieces, and steam until just tender.  Place in ice water to chill, then drain and pat dry.
3.) Thinly slice then chop the radishes and peppers.
4.) Mix kale and cabbage together. Add the chilled asparagus, radishes, pepper, quinoa, onion, and avocado, and toss with the greens.
5.) Add dressing and toss till salad is well coated.

For the dressing:
-1 1/2 Tbsp. creamy almond butter
-1 Tbsp. apple cider vinegar
-1/2 Tbsp. olive oil
-1/2 – 1 tsp. coconut aminos (or soy sauce)
-pinch of stevia
-1/2 tsp. grated ginger
-sprinkle of garlic powder
-sprinkle of sea salt
-1/2 – 1 Tbsp. water

1.) Starting with 1/2 Tbsp. of water, mix all the ingredients together and stir till creamy.
2.) It will thicken as it sits, so before putting on the salad, add more water if desired to reach the consistency you would like.

Enjoy! 🙂




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