this cucumber dressing is everrrrryything
Hi there! And Happy 2018! It's been a few weeks now since I've shared a new recipe, and I'm happy to be back and cooking new meals. Sometimes, I like to take a break from testing new recipes and just stick to some old favs. Or I just need a break from being on the computer and social media all together. Certainly I can't be the only one that does this!
So, any New Years resolutions?! New Year, New You perhaps? I've already started working on mine. One I've been sure to practice everyday is living a more waste free lifestyle, and so far it's been going SO well. This includes cutting back on plastic and paper bags by switching to the bulk bins as much as possible, and making all of my own cleaning products. Less chemicals = a cleaner home. If you're interested in doing the same or want some tips on how to start total beginner style like myself, I'd be happy to share some simple transitions. :)
I'm also happy to just start a fresh year and continue to follow a clean + plant based diet. I couldn't be any happier to have made this lifestyle change, and I continue to feel healthier each day! My skin has never been more clear, so many animals are #livingtheirbestlives and my stomach has been WAY better. For anyone that knows me, knows I have really frustrating stomach issues. Cutting out dairy & eggs completely and avoiding all of the fatty foods that came with it means a better digestion and less crampy pains. Win Win!
Anyway, check out this salad! Its creamy, salty, spicy, and so healthy. Who woulda known that tacos/burrito bowls could be enjoyed just as much, even without the rice & tortilla?! Not me!
Thank youuu for reading! xx Sam
I N G R E D I E N T S:
- Hot batch of the best spicy vegan taco meat!
- Romaine hearts, or any green you desire- chopped well
- 1 15oz can of Black beans, drained & rinsed
- 2 tomatoes, seeded + diced
- 1 Avocado, diced
- 1 Small red onion, diced
CREAMY CUCUMBER DRESSING
- 1 cucumber, diced (approx. one cup)
- 1/4 cup of extra virgin olive oil
- 4 tsp of apple cider vinegar
- 3 Tbs of vegan mayo
- 1/2 tsp of pure maple syrup
- 1 tsp of each oregano, basil, garlic powder
- 1/4 tsp of ground mustard
- 1/4 tsp of sea salt
- 1/4 tsp of black pepper
PREP: First, whip up your dressing. Toss all ingredients in the blender and blend until smooth and creamy. Taste and make any adjustments you feel necessary. Pop in the fridge to chill a bit before serving. Next, prep your veggies. It's a pretty quick meal to throw together, so having the lettuce washed and chopped, and all the veggies ready to go, assembly will be a breeze! Last, cook up your veg taco "meat" and set aside.
ASSEMBLE!: In a large ol bowl, add some lettuce + top with your veggies and beans. Plop a big scoop of your spicy "meat", and pour a nice bit of dressing to coat. MMmmm yum!
*Notes: All above ingredients make a few large salads FYI! I had some left overs the next day for lunch and worried it would be a bit soggy but surprisingly it held together well AND was even more amazing with tortilla chips. It marinated into almost a taco-salad-dip. This dressing recipe was based on Hot For Food's version. She's the best!