MY VEGAN + FAT-FREE HAWAII WINTER SALAD

I don’t know about you, but my mind is in two places right now.

Focused on warm, soul-comforting flavors (it’s been about a solid month of freezing temps here in Michigan so far!)

Devising my tropical escape.

This salad combo was born out of my fantasy today, so I thought I’d share with you guys because it was deciduous! Wherever you are, I hope you enjoy. Be sure to make this in a very big salad bowl— it creates a massive meal for 1– or share with a friend!

INGREDIENTS:

Salad

1 small cucumber
​1/2 apple
1-2 cups spring salad mix
6 small sweet peppers
1/2 cup of chopped pineapple
1/2 cup chopped baby bella mushrooms
1/2 cup finely chopped celery
sea salt (to taste)
red pepper (to taste)
chipolte power (to taste)

Optional fats:
black olives
avocado

Dressing
​
4 tsp maple syrup
4 tsp lime juice
2 tsp fresh orange juice

​INSTRUCTIONS:

1. Heat a ceramic pan on low heat and add celery, peppers, mushrooms, sea salt, and chipotle powder. Simmer using water (as an oil-free option) for 20 minutes.

2. Add chopped pineapple to the pan and continue simmering for 5 minutes.

3. While waiting to finish cooking, spiralize your cucumber noodles (I used the ribbon setting) and chop up your salad.

​4. When done simmering and cooked to your liking, add warm veggies and pineapple to top your salad.

5. Sprinkle with red pepper, fresh apples and add dressing.

​There you have it! If you are near a beach, be sure to enjoy this there for me, k?

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