Curried Lunch Salad (Dairy Free, Vegan Option)
Continuing with my lunch theme of “OMFG IM IN THE BIGGEST HURRY EVAH GIVE ME SOMETHING DELICIOUS NOW” I’ve decided to give you all one of my favourite recipes to make on Sunday or Monday and then use up throughout the week as needed.
Its healthy, versatile and tastes deliciously rich despite having only about 5 grams of heart-healthy (unsaturated) fats per serving. Its also loaded with protein – about 18grams/serving with tuna and 10 grams/serving with chickpeas (which you could always amp up by adding a extra tofu and peanut butter). Hope you enjoy it as much as I do
- 1 medium carrot
- 1 sweet apple
- 1/4 red onion
- 2 stalks celery
- 1/2 zucchini
- 1/4 package silken tofu
- 2 tbsp red wine vinegar
- 2 tbsp milk of choice
- 1 tbsp peanut butter
- 1 tsp sweetener (brown sugar, maple syrup, honey)
- 2 small tins of water-packed tuna, drained OR 1 large can chickpeas, drained
- 1.5 tbsp good quality curry powder
- dash of hot sauce (or a few if you like it spicier)
- salt and pepper to taste
Roughly chop and process apple and veggies in a food processor. You don’t want them turning into mush, just a few pulses should do. Scoop out and set aside. Then add remaining ingredients to the processor and blend until quite smooth, adding a little extra liquid if necessary. Return diced up veggies into processor and pulse a few more times until combined. Season to taste. Makes about 4 servings.
Refrigerate leftovers for a quick sandwich/wrap filling, salad topper or cracker spread throughout the week.
**To make this recipe without a food processor here are two suggestions. With a blender: simply dice up veggies by hand, whip the dressing together (minus the tuna/chickpeas) in the blender and combine the whole mixture in a large bowl with a spoon. If you don’t have a blender OR a processer just dice the veg and use 1/4 cup vegan or low fat mayo for the dressing instead of the silken tofu/milk combination then mix the whole thing up with a spoon.
Curried salad wrap with sweet potatoes, hot sauce and peppers added, epic salad, crunchy bosc pear
Posted by the healthy hipster on May 12, 2011