Around the World Mega Salad.

If you all follow me on Instagram (@thefitveganginger--follow me! Hehe!) you will know my utter OBSESSION with giant salads...I have lovingly termed these gigantic veggie piles "Mega Salads". I've posted a few of my past fave mega salads on the blog, but this one tops them all. The eclectic combination of flavors really makes this salad pop. You've got crisp, tangy, spicy, fresh, and buttery all rolled into one TOTALLY BOMB dish. "Clean out the fridge salad" just became a new fave lunch. 

         Around the World Mega Salad. 

Around the World Mega Salad; Vegan, Gluten-free. Serves one (makes one GIANT salad!). 

Ingredients

1. 8 cups packed fresh spinach leaves 

2. 1 cup canned navy beans (don't sub with great northern or cannellini. Navy beans are essential in this recipe because of their smooth and buttery texture, which other white beans don't provide.)

3. 1/2 medium red bell pepper, chopped

4. 2 T bragg's liquid aminos

5. 1/2 tsp dried basil

6. 1/4 tsp fenugreek powder

7. 1/4 tsp curry powder

8. Pinch mustard powder

9. Onion, garlic, and black pepper to taste

Method

1. Place spinach in a HUGE bowl (DO NOT UNDERESTIMATE BOWL SIZE---I literally eat my salads out of a family size serving bowl...!) and too with red pepper chunks. Add beans and aminos and sprinkle on spices. Eat up! So good. 

Note: because of all the different flavors in this salad, it goes well with almost anything as an addition to make a full meal. Think pita bread, brown rice, hummus on gluten free cracker, you name it. I may or may me have had this with my "Cinnamon Swirl Oatmeal", though....

Sweet 'n Sour Mega Salad.

Ok. Wow. Just, wow. This is by far and away THE BEST SALAD I HAVE EVER EATEN. And yes that is quite the statement. But I'm not kidding! It's the perfect combination of sweet, sour, crunchy, smooth, oh. YUMMO!

             Sweet 'n Sour Mega Salad. 

Sweet 'n Sour Mega Salad; Vegan, Gluten-free. Serves one (makes one "mega salad"). 

Ingredients 

1. 8 packed cups raw spinach leaves 

2. 1/4 cup TVP (mix with 1/4 cup water and microwave 1 minute)

3. 1/2 cup navy (or other white bean) beans, drained and rinsed

4. 1/2 chopped apple (I used gala)

5. 1/4 cup chopped red onion

6. Juice of 1/2 lime

7. 1 T balsamic vinegar 

8. 1 tsp Dijon mustard

8. Garlic powder and black pepper to taste

Method

1. Place spinach leaves in a LARGE bowl and add all ingredients in the order listed until you get to the balsamic. 

2. In a small bowl, whisk the vinegar and Dijon together until smooth. Drizzle over salad and sprinkle with garlic and pepper. Enjoy!

Krazy Krunchy Korean Kimchi Salad.

Whoever can say this five times fast is totally talented...!

What started out as a "clean out the fridge" salad quickly turned into another recipe creation! Super simple and quick, this is a perfect snack or Asian meal accompaniment. Enjoy!

         Krazy Krunchy Korean Salad. 

Krazy Krunchy Korean Salad; Vegan, Gluten-free. Serves one (makes one "mega salad"). 

Ingredients 

1. 8 oz. green cabbage, chopped 

2. 4 oz. firm tofu, cubed

3. 6 oz. vegan kimchi 

4. Dash of bragg's liquid aminos 

5. 1/4-1/2 tsp ginger powder

6. Juice of 1/2 lemon

Method 

1. Add cabbage to a LARGE bowl. Too with kimchi, tofu, aminos, lemon, and I ginger. Enjoy!

South of the Border Spicy Tex-Mex Salad.

I love my spicy foods! And what better way to get that hot fix than with a SALAD?! This is so simple, so quick, so yummy. A perfect addition to my "Mexican Lasagna"!

South of the Border Spicy Tex-Mex Salad. 

South of the Border Spicy Tex-Mex Salad; Vegan, Gluten-free. Serves one (makes one "mega salad").  

Ingredients 

1. 9 oz. raw green cabbage, shredded

2. 2 medium (or 9 baby) carrots, peeled and chopped

3. 1/4 cup chopped green bell pepper

4. 1/4 cup chopped red bell pepper

5. 2 T bragg's liquid aminos

6. Onion and garlic powders, cumin to taste

7. 1/2 T nutritional yeast

8. Dash of cayenne

Method

1. Add the ingredients to a large bowl in the order listed. That's it! Enjoy! 

"Dessert" Salad.

Are you ready to be bombarded with sala recipes?! When the weather starts warming up, all I want is SALAD. I call my salads "mega salads" because, well, they are freaking HUGE let me tell you. This one is no exception. Packed with yummy fruits (hello antioxidants!) this salad feels like a dessert, thus the name "dessert" salad. But fear not, even this seemingly "treat" of a salad is still 100% guiltless. Too good to be true?! Nope. You love me. Admit it. 

                     Dessert Salad. 

"Dessert" Salad; Vegan, Gluten-free. Served one (one GIANT salad). 

Ingredients

1. 8 cups fresh spinach leaves

2. One large plum, sliced and chopped

3. 5 oz. honeydew melon, cut into chunks

4. 1 cup fresh blueberries

5. 1 T carob powder

6. 2 T almond milk

7. 1 tsp unsweetened shredded coconut

Method

1. In a gigantic bowl, add spinach first, then plum, honeydew, then bloobs. 

2. In a small bowl, whisk together the carob and almond milk. Drizzle over salad an sprinkle with coconut shreds. Eat up!