SUPER VEGGIE SALAD

With lots of veggies and a little spicy veg-chicken. You can always use tofu instead of veg-chicken with the same spices, also very tasty! The dressing makes it nice and fresh and all the veggies super healthy!

Makes: 2 large portions
Prep time: 15 minutes
Cooking time: 5 minutes
Equipment: blender and frying pan

Ingredients:
about 3 cups of mixed lettuce
half cucumber
handful of cherry tomatoes
2 carrots
handful of sprouts

for the spicy veg-chicken:
1 package of vegan ‘chicken’
teaspoon of smoked paprika powder
half teaspoon of coriander powder
salt and pepper
tablespoon of oil

for the dressing:
4 tablespoons yogurt (or soy)
teaspoon extra virgin olive oil
handful of fresh dill
teaspoon onion powder
salt and pepper

Fry the veg-chicken with the spices, oil, salt and pepper over medium heat. Stir well so that the oil and spices are well spread between all pieces of veg-chicken. After about 5 minutes they are golden brown and you can turn off the heat.

Now cut the cucumber, carrots and tomatoes into small pieces and add them in a large bowl together with the lettuce and sprouts. Finally, to make the dressing, put all the dressing ingredients in a blender or measuring cup if you blend it with a hand blender. And blend until smooth.

Then add the veggie chicken pieces and the dressing to the bowl and serve! If you don’t like too much dressing, you can always use less of course.

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