It’s summertime in Texas, which means is a jillion degrees outside and I’m not kidding even a little bit.
As you may know, when it’s a jillion degrees outside, it can be difficult to find the desire to eat.
Or move at all.
As the temps soar, I tend to lose my drive to spend time in the kitchen. Since there are people in my house who think they must eat every single day, multiple times even, I found myself in the kitchen just long enough to make this salad.
The salad is really just leftovers piled randomly so you can get creative here. I used romaine, spinach, baby kale as the base and topped it with a chopped vegan veggie burger, some roasted acorn squash and garnished it with guacamole and radishes.
After piling all the goodness in the bowl, it called for something cool and creamy. Not wanting to undo all the hard work I’ve been putting into keeping healthy, I opted for a light vegan dressing with just the right amount of creaminess to think I was being bad.
Creamy Cilantro-Lime Dressing (Vegan and Gluten-Free)
1 c. coconut yogurt (unsweetened)
a handful of cilantro
juice from half a lime
salt and pepper to taste
1 tsp. apple cider vinegar (optional)
Place all ingredients except the apple cider vinegar in a mason jar or blender. I went the mason jar route since I have an ancient blender and the blender blade and ring fits the jar. Easy and no mess.
Blend until all the cilantro is chopped and the dressing takes on a uniform green color.
Taste to adjust salt and pepper. At this point, add the apple cider vinegar if you want a tangy dressing. You can also add more lime. Whatever floats your boat.
Drizzle it on a salad for a healthy meal or use it as a healthy dip for fresh, seasonal vegetables.
For more healthy meal inspiration, visit my Fit Foodies Pinterest group board. If you are interested in contributing to the board, leave a comment and I’ll be happy to add you!
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