VEGAN SALAD RECIPES..SUNSHINE, SEASIDE & SPICY

Pacific Pelicans flying over Malibu Ca.

Here are some simple ideas to bring some "California Sunshine" into your mealtimes...3 Vegan meals (EACH SERVES 2)..great for anyone slimming or having been told to eat more fiber rich, fresh fruit and vegetables.
Prepare all the vegetables as stated in THE GREAT GRANNY Diet book, (GGD) before beginning any recipe.

SUNSHINE

1 cup grated squash (zucchini, or yellow fleshed winter squash)
1 cup grated pumpkin or yam
1 cup grated carrots
1 cup bean sprouts  (arugula or watercress)
1/2 cup sliced radish
Add to a bowl then add the dressing:

1 large avocado mashed
1 cup fresh orange or lemon juice
1 tsp Dijon mustard
salt & pepper to taste
1/2 cup olive oil

Place the avocado in small bowl, and using a fork, add the juice and mustard, salt & pepper and drizzle in the oil while whisking.
Add to salad and toss well, serve immediately..topped with any raw nuts
(the dressing may be made an hour in advance and kept in a jelly jar in fridge.)

SEASIDE
1 cup fresh peas, defrosted and drained if frozen
1/2 cup soaked sea vegetables
2 cups lettuce torn as in GGD
3 scallions minced
1 cup grated carrots
1/2 cup raisins (soaked in lemon juice for dressing)
Add all together in a large bowl.
Dress with half the dressing and toss, serve immediately and offer extra dressing.

Dressing:

1/2 cup olive oil
1/4 cup lemon/lime juice 
1 clove garlic smashed and minced
1/2 cup minced parsley
salt & pepper to taste
Shake together in a jelly jar and pour over vegetables

 SPICY
Dressing:
1/2 cup grapefruit or orange juice
1/4 cup olive oil
3 tbsp tahini (sesame butter)/or peanut butter 
2tsp agave syrup (or honey-vegetarian)
3 tbsp warm water
1-2 tsp hot sauce (optional)
Salt & pepper to taste

Mix the tahini with the fruit juice, adding warm water to mix to a smooth paste, add the hot sauce and agave syrup, salt & pepper to taste, then whisk as you drizzle in the oil.


1 1/2 cups chopped tomatoes
1 cup diced cucumber
3 stalks celery chopped
4 scallions minced
1 bunch watercress chopped
1/2 cup minced parsley
1/4 cup minced fresh mint
1 cup cooked, drained chickpeas 

raw sunflower/pumpkin seeds as topping


Mix in a large bowl and add half the dressing and toss well.
Serve immediately topped with sunflower seeds and offer extra dressing as needed.