TWO REFRESHING HEARTY SALADS

In this class we will learn to cook two refreshing, healthy and hearty salads. Each can
be a light lunch or a side dish at dinner. Both are great to bring to parties!

These were originally part of the Summer “No Oven” Cooking Class where we learned
to make plant-based dishes that did not require an oven. They are both wonderful year-
round but it’s nice having a summer repertoire.

The first dish is Guacamole Salad and the second is Quinoa Tabouleh.

About the Guac Salad:

When I first learned to cook, my go to cookbooks were from chef Ina Garten. Most of
her meals were easy and/or delicious. Now that I only cook and eat plant-based, most
of her dishes won’t work. She’s big on meat, dairy and lots of fats in her cooking.

BUT, she has a few recipes that with a few tweaks can be plant-based and healthier.

This recipe is a healthier (reduced oil or oil-free) version of her original.

It’s basically a veggie salad with avocado in it (as opposed to guacamole which is
mashed up avocado).

I love that the flavoring is a lime vinaigrette: A nice change and very refreshing. And it
has a bit of kick from the jalapeno and cayenne. The avocado mellows it all out.

It’s also super easy- not a crazy amount of chopping. Though as always, you can
always chop some ahead of time, or while sitting down.

Wait until you see all of the beautiful colors in the salad! Plus, you get a protein bump
from the beans without it being overly beany.

This is a good salad to bring to a party, and one that I can eat for days, especially in the
summertime.

About the Quinoa Tabouleh Recipe:

This recipe is a veganized and healthier version of a wonderful recipe from Ina Garten.
Ina is not a plant-based chef. But it is easily made plant-based with just one omission
and made healthier with little or no oil.

Tabouleh is a middle eastern dish that is traditionally made with Bulgar wheat. (If you
don’t like quinoa, you can make it with Bulgar.)

What’s awesome about the quinoa, however, is that it is a complete protein! That means
it contains all of the 9 essential amino acids. And quinoa is gluten free (another reason
to choose it over the Bulgar.)

Here’s what’s great about this recipe.

🥦 It’s easy. (I’ve made it dozens of times.)
🥦 It’s a crowd-pleaser. (Every time I bring it to a party, it’s a hit.)
🥦 It’s made with quinoa, a complete protein.

Enjoy the class and learning how to make both hearty salads.

You can gather the ingredients and cook along with me or watch the video and cook later.

Class Runs Approx. 60 minutes

Cost: $23.99

GOT A QUESTION OR INTERESTED IN 1:1 COACHING WITH ME?

Drop us a line at Diane (at) whatsplantbasedcooking (dot) com and we’ll be happy to help.