Vegans Appreciate This

VEGAN EGG SALAD:
INGREDIENTS:
1 tub (14-16oz) organic tofu (silken, soft or medium firm)
1/4 cup vegan mayonnaise
1 heaping tablespoon Dijon mustard (whole grain or regular ok too)
1/2 teaspoon celery powder or 1/4 cup fresh celery, diced, optional
1/2 teaspoon turmeric, optional for color
generous pinch of salt (kala namak, smoked or regular mineral salt)
pepper, to taste
2 tablespoons finely chopped chives

To Serve
6 slices of bread of choice
leafy greens
red onion, thinly sliced (optional)
radishes, thinly sliced (optional)
INSTRUCTIONS:
Tofu: Cut tofu into about 1/2 inch cubes, lay in between a dish towel or paper towels to soak up excess moisture.

Gently press, careful to not press too hard if using silken and soft tofu.

Assemble
Salad: In the bottom of a medium sized mixing bowl, add the mayonnaise, dijon, optional celery powder and turmeric, salt and pepper, mix well to combine.

Add tofu and chives, gently fold into the mayo mix until well coated.

If you like, feel free to mash the vegan egg salad, or mash just 1/2 of it.

Serve:
Serve on your favorite bread with leafy greens. Great with crackers too!

Store:
Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.

EASY LEMONY ASPARAGUS PASTA SALAD:
INGREDIENTS:
12 oz whole grain pasta (penne, elbow, farfalle, or your favorite)
1 lb. asparagus, tough ends removed and cut into 1 inch length pieces
1/2 cup smoked sun-dried tomatoes, julienned and chopped
1/2 red onion, diced
1/2 cup parsley, chopped (optional)
Lemon-Garlic Dressing

3 tablespoons extra virgin olive oil
2 tablespoons dijon mustard
juice of 2 – 3 large lemons (3 – 4 tablespoons)
4 – 6 garlic cloves, minced
1/2 teaspoon fresh cracked pepper
mineral salt, to taste
INSTRUCTIONS:
Pasta & Asparagus:
Bring a large pot of water to a boil, add pasta and cook according to package directions.

3 minutes before pasta is ready, carefully add cut asparagus and cook together, allowing the asparagus to blanch and brighten in color.

Drain and rinse under cool running water, and set aside.

Dressing:
In a small mixing bowl, whisk together the ingredients for the dressing.

Assemble:
Add the pasta and asparagus back to the pot it was cooked in.

Add the sun-dried tomatoes and red onion, and optional parsley, pour the dressing over top and toss well to coat.

Add more pepper to taste.

Serve:
Serve at room temperature or chilled.
-asparagus

VEGAN SHEET PAN DINNER/HERBED POTATO, ASPARAGUS & CHICK PEAS:
INGREDIENTS:
1 lb. baby red potatoes, sliced in half lengthwise
1 1/2 cups petite baby carrots
1 can (14oz.) chickpeas, drained and rinsed
1 teaspoon of EACH dried basil, dried thyme, dried oregano (see notes)
1 teaspoon paprika
1/2 teaspoon garlic powder
2 – 3 tablespoons olive oil, divided
1 lb. asparagus, ends trimmed and cut into thirds
1/2 large yellow onion, sliced lengthwise
mineral salt & fresh cracked pepper, to taste
Fresh parsley, to serve
INSTRUCTIONS:
Preheat oven to 425 degrees F.

Line a rimmed baking sheet with parchment paper, silpat or lightly grease with oil.

Add the potatoes, carrots and chickpeas to the sheet pan, drizzle with 1 1/2 tablespoon olive oil and 3/4 of the spices, toss to coat.

Arrange the potatoes flesh side down, this will help them get crispy edges.

Place in the oven for 20 -25 minutes.

Carefully remove the pan from the oven, push the potato mixture to one side, add the onion and asparagus, add the remaining oil and herb/spice mix, toss to coat.

Place sheet pan back in the oven and roast for 10 – 15 minutes more.

Let cool a few minutes. Serve with parsley sprinkled over top and sliced avocado on the side.

Would be great with a serving of quinoa on the side as well, adding more fiber and protein!

Store leftovers in an airtight container in the refrigerator for up to 5 – 6 days.

RAW ZUCCHINI WRAPS + KALE PESTO:
INGREDIENTS
2 zucchini, thinly sliced lengthwise
1 red bell pepper, cut into thin strips or julienned
1 yellow bell pepper, cut into thin strips or julienned
handful carrots, julienned (I used baby carrots, cut into quarters)
sprouts/micro greens of choice
cilantro, optional
fresh cracked pepper & mineral salt
tooth picks
Small Batch Kale Pesto

2 cups kale, packed (or 1 cup basil & 1 cup kale)
2 tablespoons almonds
1 clove garlic
2 tablespoons tahini, optional
3 tablespoons or so extra virgin olive oil (use water for oil-free)
himalayan salt, to taste

INSTRUCTIONS
Amounts for the vegetables will vary on how many your making, use your best judgement on how much you will need.

1 medium zucchini will make about 10 thin strips.

If you can’t find sprouts or micro greens, try using cilantro or fresh basil leaves.

For the kale pesto, place ingredients into food processor and process until desired consistency.

Taste for seasoning.

Lay your zucchini flat on a hard surface, layer with the pesto, place sprouts and 1 of each veggie in a mound on one end. Roll into a wrap and stick with a toothpick in the center.

Top with mineral salt & cracked pepper.

Serve and enjoy!

MIRIN & MAPLE TEMPEH STIR FRY
INGREDIENTS:
8 oz package tempeh, cut into 1/2 inch cubes
1 tablespoon sesame oil, divided
1/3 red cabbage, thinly sliced
2 –3 large carrots, peeled and thinly sliced diagonally
2 –3 scallions, thinly sliced
sesame seeds, garnish
cilantro, garnish, optional
grain of choice: rice, quinoa or 100% buckwheat noodles
Marinade

1/3 cup mirin
3 tablespoons pure maple syrup
2 tablespoons tamari, coconut amino’s, nama shoyu or soy sauce
1 teaspoon red pepper flakes, or to taste
INSTRUCTIONS:
Marinade:
In a large bowl, mix together the marinade, add the tempeh and let set for at least 15 minutes, up to 4 hours in the refrigerator, turning every so often. Reserve marinade for later.

Cook Tempeh:
Heat a little oil in a large skillet or wok over medium heat.

Spoon in the tempeh, reserving most of the glaze in the bowl (set aside for later).

Saute for 6 – 8 minutes, turning on each side until browned.

Remove tempeh from pan and set aside.

Veggies:
In same skillet/wok, heat oil and add your cabbage and carrots, cook for about 3 minutes, add scallions, a spoonful of marinade and cook another 2 minutes or until desired firmness (I like mine al dente).

Just before done, add the tempeh and most of the scallions, mix well.

Serve:
Serve stir fry with cooked grain of choice.

Top with any remaining sauce, sesame seeds and few extra scallions.

Serves 3

CREAMY ZUCCHINI PESTO + NOODLES (Vegan):
INGREDIENTS:
Noodles:
2 zucchini (1 per person), cucumber would be good too
Pesto (serves two)

2 small zucchini or one large
2 cups fresh basil
2 cloves garlic
2 tablespoons tahini
1/2 teaspoon himalayan salt, or to taste
INSTRUCTIONS:
Noodles:
Use a spiralizer to create the ‘noodle’ effect, or you can julienne them.

Both ways are great but I do highly recommend the spiralizer if you intend on making raw ‘noodles’ often. It’s really fun and easy to use.

Pesto:
Cut zucchini into 1-inch chunks. Steam chunks over boiling water for about 3 minutes, or until just tender when pierced with a sharp knife.

I kept mine a little stiff, I wanted this to be as raw as possible.

Place all ingredients in food processor/blender and process until finely chopped.

Serve: Mix your ‘noodles’ with the pesto and serve with halved cherry tomatoes and a sprinkle of almond parmesan.

THAI CRUNCH SALAD & CITRUS PEANUT DRESSING:
INGREDIENTS:
Salad

2 1/2 cups English cucumbers, thinly sliced and halved or quartered
1 cup carrots, thinly sliced
1 red bell pepper, julienned
2 scallions, thinly sliced
1 small head Napa cabbage (about 2 – 3 cups), sliced
1/4 head of red cabbage, sliced
handful peanuts or cashews, for garnish
handful cilantro, for garnish (optional)
red pepper flakes, for garnish (optional)
Citrus Peanut Dressing
3 tablespoons orange juice, lime juice or lemon juice, + more as needed

3 tablespoons raw or natural peanut butter (almond or cashew butter is great too)

1 tablespoon tamari, coconut aminos or soy sauce

1 tablespoon pure maple syrup

1 garlic clove, grated

1/2 teaspoon fresh ginger, grated

Pinch of red pepper flakes or 1/2 teaspoon sriracha hot sauce (optional)
INSTRUCTIONS:
Dressing: In a small bowl, whisk together the ingredients for the peanut citrus dressing, set aside allowing the flavors to come together.

Then before adding the dressing to the salad, taste for flavor adding anything extra you might like.

For a thinner dressing add 1 or 2 tablespoons citrus juice or water.

To make it thicker add a tad bit more nut butter.

Assemble:
Prepare your salad ingredients.

Check your dressing for flavor. In a large bowl the napa and red cabbage, scallions, red bell pepper, cucumber, carrots and peanuts or cashews, pour the dressing over top the salad and toss well to coat.

Serve in individual bowls, top with peanuts or cashews, and red pepper flakes.

Makes 3 – 4 smaller salads, or 2 generous salads

Store leftovers in an airtight container for up to 5 days in the refrigerator.

QUINOA SALAD WITH ORANGE, CRANBERRY & MINT:
INGREDIENTS:
1 cup dried quinoa
1 3/4 cup water
1 can (15oz.) chickpeas (garbanzo beans), drained and rinsed
7 – 8 clementine, tangerine, mandarine or other small oranges
1/2 medium red onion, finely diced
1/2 cup dried organic cranberries
3 – 4 tablespoons fresh mint, chopped
3 – 4 tablespoons fresh parsley, chopped
handful arugula
handful slivered almonds (optional)

Dressing

1/4 cup apple cider vinegar
juice of 1 small orange
1 tablespoon olive oil (optional)
1 garlic clove, minced
mineral salt and pepper, to taste
INSTRUCTIONS:
Quinoa:
Rinse the quinoa under cool running water using a seive (I typically skip this step).

Add the quinoa and water to a medium size pot, and bring to a boil, cover, reduce heat and simmer on low for 15 minutes.

Remove from heat, uncover and let rest for 10 minutes. Fluff with fork.

Oranges:
Peel the oranges and thinly slice them widthwise 1/4 inch thick.

Alternately, just peel the oranges into their natural wedges.

Vinaigrette: In a small bowl, combine the cider vinegar, orange juice, olive oil, minced garlic, and salt and pepper.

Assemble:
Using the pot the quinoa was cooked in, or a large mixing bowl, add the quinoa, chickpeas, oranges, cranberries, onion, arugula, mint and parsley, pour the dressing overtop and mix to combine.

Season with more salt & pepper to taste.

Serve at room temperature or chilled.

Serves 4 – 6

Store leftovers in the refrigerator for up to 5 – 6 days.

Salad can also be made ahead and travels well!

VEGAN PASTA SALAD:
INGREDIENTS
16 oz. pasta (rotini, penne, bow ties, elbow)
1 can chickpeas
1 can sliced black olives
1 bell pepper
1 small red onion
8 oz. grape or cherry tomatoes
1/2 large cucumber
Vinaigrette
3 – 4 tablespoons extra virgin olive oil
1/4 cup apple cider vinegar (white or red wine vinegar is great too)
1 teaspoon dried oregano (Italian seasoning or Herbs de Provence is ok too)
1/2 teaspoon garlic powder
generous pinch red pepper flakes
generous pinch mineral salt and fresh cracked pepper
juice of 1 lemon, optional
INSTRUCTIONS
Pasta:
Cook pasta according to package instructions to al dente.

Drain and rinse until cold water.

Assemble:
Pour pasta into a bowl, add tomatoes, bell pepper, olives, red onion and parsley.�� Pour the dressing over top and gently toss to coat.

Serve at room temperature or keep in the refrigerator to chill for 30 minutes.

Keep leftovers in an airtight container for up to 6 days.

Add more vinegar, oil and/or lemon as needed.

Add a sprinkle of almond parmesan for added flavor!

Serves 4 – 6

VEGAN COLESLAW:
INGREDIENTS
1 small head green cabbage (about 6 – 7 cups), shredded
1/2 small red cabbage (about 3 cups), shredded
1 1/2 cups carrots, shredded or julienned
2/3 cup vegan mayo
1 tablespoon dijon mustard
2 tablespoons apple cider vinegar
1 – 2 teaspoons pure cane sugar
plenty of salt & pepper, to taste
INSTRUCTIONS
Dressing:
In a small bowl, whisk the mayo, apple cider vinegar, mustard, sugar, salt, and pepper.

Assemble:
Add the cabbage and carrots in a very large mixing bowl, the larger the better.

Pour the dressing all over the cabbage, and toss well to combine.

Serve right away, or let the coleslaw rest in the fridge for at least 30 minutes before serving.

Store leftovers in the refrigerator in an airtight container for up to 5 days, but it’s best within 3 days.

VEGAN POTATO SALAD:
INGREDIENTS:
2 lbs. baby potatoes (red, white or gold), cut in half and quartered
1 cup cucumber, diced
1 small shallot, finely diced
2 tablespoons whole-grain mustard or Dijon
2 tablespoons olive oil
3 tablespoons apple cider vinegar
2 – 4 tablespoons fresh dill, chopped
generous pinch of mineral salt & pepper, plus more to taste
1/2 – 1 teaspoon caraway seeds, optional
juice of 1 lemon, to serve
INSTRUCTIONS:
Potatoes:
Wash and scrub the potatoes, place in a medium size pot, and fill with water, cover the potatoes with at least 1 inch of water.
Bring the water and potatoes to a boil, reduce heat to medium and cook for 5 – 6 minutes, or until potatoes are just fork tender.
Drain potatoes using a colander, and run potatoes under cool running water for 10 seconds or so.
Set aside.

Prep:
While the potatoes are cooking, prep the shallot, cucumber and dill, and make the dressing.

Potato Dressing:
In a small bowl, whisk together the oil, apple cider vinegar, mustard, salt and pepper.
Mix until the mustard emulsifies and dressing is somewhat creamy.

Assemble: In a medium mixing bowl, add the potatoes, shallots, cucumber and dill, pour the dressing overtop and toss to coat.
Add more salt, pepper, or dill to taste.
Add a squeeze of lemon overtop.

Serve with sliced vegan sausage or add a handful of homemade Coconut Bacon.
Even a can of chickpeas, drained and rinsed would be great added to the salad for protein!

Keep leftovers in the refrigerator, in an airtight container, for up to 5 – 6 days.

Serves 3, or 6 small sides.

VEGAN POTATO SALAD:
INGREDIENTS:
2 lbs. baby potatoes (red, white or gold), cut in half and quartered
1 cup cucumber, diced
1 small shallot, finely diced
2 tablespoons whole-grain mustard or Dijon
2 tablespoons olive oil
3 tablespoons apple cider vinegar
2 – 4 tablespoons fresh dill, chopped
generous pinch of mineral salt & pepper, plus more to taste
1/2 – 1 teaspoon caraway seeds, optional
juice of 1 lemon, to serve
INSTRUCTIONS:
Potatoes:
Wash and scrub the potatoes, place in a medium size pot, and fill with water, cover the potatoes with at least 1 inch of water.

Bring the water and potatoes to a boil, reduce heat to medium and cook for 5 – 6 minutes, or until potatoes are just fork tender.

Drain potatoes using a colander, and run potatoes under cool running water for 10 seconds or so.

Set aside.

Prep:

While the potatoes are cooking, prep the shallot, cucumber and dill, and make the dressing.

Potato Dressing:

In a small bowl, whisk together the oil, apple cider vinegar, mustard, salt and pepper.

Mix until the mustard emulsifies and dressing is somewhat creamy.

Assemble: In a medium mixing bowl, add the potatoes, shallots, cucumber and dill, pour the dressing overtop and toss to coat.

Add more salt, pepper, or dill to taste.

Add a squeeze of lemon overtop.

Serve with sliced vegan sausage or add a handful of homemade Coconut Bacon.

Even a can of chickpeas, drained and rinsed would be great added to the salad for protein!

Keep leftovers in the refrigerator, in an airtight container, for up to 5 – 6 days.

Serves 3, or 6 small sides.

QUINOA TABBOULEH RECIPE:
INGREDIENTS:
1 cup quinoa (I used tri-color)
1 3/4 cups water
1 teaspoon garlic powder
1 bunch parsley (about 2 cups lightly packed), stems removed
1 small bunch mint (about 1 cup lightly packed), stems removed
1 small English cucumber (skin on), diced
1 small red onion, diced or 3 green onions, thinly sliced
1 1/2 cups cherry/grape tomatoes, halved or quartered depending on size
1/4 cup h**p hearts (shelled h**p seeds)
drizzle of good extra virgin olive oil
juice of 2 large lemons
mineral salt & cracked pepper to taste
INSTRUCTIONS:
Quinoa:
Rinse your quinoa in a fine mesh strainer to remove any dust (sometimes I do this, sometimes I don’t).

In a medium size pot, bring water, quinoa and garlic powder to a boil, cover, reduce heat and simmer on low for 15 minutes.

Remove from heat, remove cover and let set for 10 – 15 minutes, fluff with fork.

Prep:
In the meantime, finely chop your parsley and mint. Dice your cucumber, tomato and onion.

Assemble:
Once quinoa is ready, add in the parsley, mint, cucumber, onion, tomatoes, h**p hearts, drizzle of olive oil and the juice of your lemons, salt & pepper to taste, gently mix together.

Serve with a few whole mint and/or parsley leaves and lemon wedges.

Serves 4 – 6

CHICKPEA NOODLE SOUP:
INGREDIENTS:
1 tablespoon olive oil or 1/4 cup water for water saute
1 onion, diced
3 large carrots, peeled and diced
3 ribs celery, sliced (some leaves ok)
1 teaspoon EACH dried thyme, basil and oregano
2 cans chickpeas (garbanzo beans), drained and rinsed
12 – 16 ounces rotini pasta
10 – 12 cups water or vegetable broth (or combo)
1/4 cup fresh chopped parsley
mineral salt & pepper, to taste
lemon wedges, to serve
INSTRUCTIONS:
In a large stock pot or dutch oven, heat oil over medium heat, add onion, carrots, celery and herbs, cook for 5 – 6 minutes, stirring frequently.

Add the chickpeas, pasta, and liquids to the pot, bring to a boil, reduce heat to a gentle simmer, and cook for 6 – 7 minutes, or until pasta is al dente.

Finally, stir in the chopped parsley, and season with salt and pepper to taste.

Serve with lemon wedges for squeezing. The lemon is highly recommended and will add a delicious spark of flavor, trust me!

Add a little more fresh parsley to garnish.

This soup is perfect with homemade Artisan Bread for dipping!

Serves 4 generously, or 8 smaller portions.

FRESH HERB POTATO SALAD:
INGREDIENTS
2 lbs. baby potatoes (red, white or gold)
1/4 cup parsley, finely chopped
2 tablespoons chives, chopped
2 tablespoons thyme, finely chopped
Dressing
1/4 cup olive oil
2 teaspoons Dijon
2 garlic cloves, minced
juice of 1/2 lemon
mineral salt & pepper, to taste
INSTRUCTIONS
Potatoes:
Wash, scrub and quarter the potatoes (if using larger potatoes, cut into 1 inch cubes).

In a medium sized pot add potatoes and cover with at least 1 inch of water.

Bring to a boil, reduce heat to medium-low and cook at a gentle boil for 6 minutes, or until fork tender.

Drain potatoes and run under cool running water, let cool about 10 minutes.

Herbs:

While the potatoes are boiling, chop the herbs.

Dressing:

While potatoes are cooling, whisking together the dressing ingredients in a small bowl.

Assemble:

Add the cooled potatoes to a medium sized bowl, top with the herbs and dressing, mix until well coated. Season with more salt and pepper to taste.

Store:

Potato salad is best kept in the refrigerator in an airtight container for maximum freshness, and will last for up 5 days.

GETMAN POTATO SALAD WITH DILL:
INGREDIENTS:
2 lbs. baby potatoes (red, white or gold), cut in half and quartered
1 cup cucumber, diced
1 small shallot, finely diced
2 tablespoons whole-grain mustard or Dijon
2 tablespoons olive oil
3 tablespoons apple cider vinegar
2 – 4 tablespoons fresh dill, chopped
generous pinch of mineral salt & pepper, plus more to taste
1/2 – 1 teaspoon caraway seeds, optional
juice of 1 lemon, to serve
INSTRUCTIONS:

Potatoes:
Wash and scrub the potatoes, place in a medium size pot, and fill with water, cover the potatoes with at least 1 inch of water.

Bring the water and potatoes to a boil, reduce heat to medium and cook for 5 – 6 minutes, or until potatoes are just fork tender.

Drain potatoes using a colander, and run potatoes under cool running water for 10 seconds or so. Set aside.

Prep:
While the potatoes are cooking, prep the shallot, cucumber and dill, and make the dressing.

Potato Dressing:
In a small bowl, whisk together the oil, apple cider vinegar, mustard, salt and pepper.

Mix until the mustard emulsifies and dressing is somewhat creamy.

Assemble:
In a medium mixing bowl, add the potatoes, shallots, cucumber and dill, pour the dressing overtop and toss to coat.

Add more salt, pepper, or dill to taste.

Add a squeeze of lemon overtop.

Serve with sliced vegan sausage or add a handful of homemade Coconut Bacon.

Even a can of chickpeas, drained and rinsed would be great added to the salad for protein!

Keep leftovers in the refrigerator, in an airtight container, for up to 5 – 6 days.

Serves 3, or 6 small sides.

QUINOA STUFFED PEPPERS:
INGREDIENTS:
1 cup dried quinoa
1 3/4 cup water or vegetable broth
2 teaspoons chili powder
1 1/2 teaspoons cumin
1/2 teaspoon garlic powder
good pinch pink salt
1 can (14 oz) corn, drained
1 can (14 oz) black beans, drained and rinsed
1 cup pico de gallo, plus more as needed
6 medium bell peppers, use your favorite color/s
cilantro, to serve
avocado, to serve
INSTRUCTIONS:
Preheat oven to 375 degrees F.

Quinoa: In a medium size pan, add water/broth, quinoa, chili powder, cumin and salt, bring to a boil, cover, reduce heat to low and simmer for 15 minutes.

Remove from heat, let cool about 5 – 7 minutes.

Add in corn, black beans and pico de gallo, mix to combine.

Add extra pico de gallo as you like, I used about 1 1/2 cups.

Taste for seasoning adding salt or other spices to your liking.

Prep: Slice bell peppers in half and remove seeds.

Assemble: Place peppers on a baking sheet lined with parchment paper or a silpat. Fill each half with quinoa.

Place sheet in oven on middle rack and bake for 20 minutes, or until peppers are just al dente and nearly soft.

Serve with sliced avocado and a sprinkle of chopped cilantro.

Would be great with a drizzle of this Sriracha Cashew Cheese Sauce or Cilantro-Lime ‘Sour Cream’ over top too!

TEXAS CAVIAR:
INGREDIENTS:
1 can (15oz) black eyed peas, drained and rinsed
1 can (15oz) black beans, drained and rinsed
1 can (14oz) corn, drained
2 red bell peppers, finely diced
1 jalapeno, finely diced (a few seeds are ok)
1/2 red onion, finely diced
1 large or 2 small avocados, diced
1/4 cup chopped cilantro
2 limes, juice of
3 – 4 tablespoons apple cider vinegar
2 tablespoons olive oil
1 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon garlic powder
mineral salt & pepper to taste
INSTRUCTIONS:
Dressing: In a small bowl, whisk together the apple cider vinegar, lime juice, olive oil, chili powder, cumin, garlic powder, ad generous pinch of salt. Set aside. (You can also just pour the ingredients over the assembled salad before tossing, as mentioned in the post, but mixing will help dissolve the spices.)

PREP: Drain and rinse the black eyes peas and black beans.

Drain the canned corn, or if using fresh corn cut it off the cobb.

Dice the red peppers, jalapeno, and onion.

Chop the cilantro.

AVOCADO: The easiest and quickest way to dice an avocado for this recipe, is to slice it in half, remove the seed, using a knife, score the flesh in to segments, using a cross-hatch pattern, being careful to not break through the skin.

Scoop it out using a large spoon, getting as close to the skin as possible, in one swoop.

Assemble: In a large bowl, add the beans, corn, bell pepper, jalapeno, onion, avocado and cilantro.

Pour the dressing overtop and toss well to coat.

Taste for flavor.

Eat right away, or let the salad rest in the refrigerator for a few hours to let the flavors mingle.

Leftovers will stay fresh for up to 4 – 5 days in an airtight container in the refrigerator. I don’t recommend freezing this salad/salad if adding avocado, if planning on freezing, omit the avocado and add it when serving. Freeze for up to 2 months.