Slightly modified a The Mostly Vegan recipe | Serves: 2 salads | Time: ~20 min
Ingredients
Salad
3 cups chopped #kale
1 cup prepared rainbow #quinoa
1 cup #jicama, peeled & chopped
½ cup Granny Smith #apple, chopped
2 tbsp #raisins
¼ cup toasted pepitas
Pinch of chipotle chili pepper
Handful of cilantro
Mango Ginger Vinaigrette 1 heaping cup diced #mango
2 tbsp lime juice
2 tbsp EVO
1½ tsp agave
Generous of pinch ground ginger
Pinch of salt
Instructions
Salad
Divide kale between two bowls. Toss jicama with pinch of chipotle chili pepper and divide between bowls. Divide apple pieces between bowls then top with quinoa, raisins & pepitas.
Drizzle each bowl with about 3 tablespoons of Mango Ginger Vinaigrette & toss. Garnish with cilantro leaves.
Mango Ginger Vinaigrette Combine all ingredients in a blender with 2 tablespoons water and process until smooth. Add 1 to 2 additional tablespoons water if mixture is not blending. Store leftover dressing in the refrigerator for up to 5 days.
What I ate and drank today
1 cup of coffee
1 cup of decaf
Not enough water
Egg and cheese sandwich
Noodles with mushrooms, bell peppers, carrots and green onion
Mango salad
Exercise
~11,000 steps of walking