The Big Salad

Vegetarian
Vegan
Gluten Free
Dairy Free
Very Healthy
Popular
Health score
100%
The Big Salad
55 min.
3
408kcal

Suggestions


Are you ready to elevate your lunch game with a vibrant and nutritious dish? Introducing "The Big Salad," a delightful medley of fresh ingredients that not only tantalizes your taste buds but also packs a powerful health punch! This salad is perfect for anyone looking to enjoy a hearty meal that is vegetarian, vegan, gluten-free, and dairy-free. With a remarkable health score of 100, this dish is a true celebration of wholesome eating.

Imagine biting into a crisp, refreshing salad that features sweet potato rounds roasted to perfection, crunchy toasted almonds, and a medley of colorful veggies like red pepper, cucumber, and carrots. Each ingredient is thoughtfully selected to bring out unique flavors, while the zesty dressing made with garlic, lime juice, and a hint of ginger ties everything together beautifully. Not only is this salad visually stunning, but it also satisfies your cravings with its combination of textures and tastes.

Perfect as a side dish, lunch, or even a main course, "The Big Salad" is incredibly versatile and can be enjoyed any time of the day. With just 408 calories per serving, you can indulge guilt-free while nourishing your body with essential nutrients. So grab your ingredients, gather your loved ones, and get ready to enjoy a hearty, healthy meal that everyone will love!

Ingredients

  • 0.3 cup almond butter raw (or roasted peanut butter)
  • 0.5 cup almonds toasted sliced
  • large carrots julienned
  • handful cilantro leaves chopped (or try parsley)
  • 0.5  cucumber diced
  •  garlic clove 
  • teaspoon ginger freshly grated
  •  green onions thinly sliced
  • tablespoons juice of lime fresh
  • teaspoons maple syrup to taste (or other sweetener)
  •  bell pepper red chopped
  • head the of 1 cos lettuce dry washed chopped
  • teaspoons sesame oil toasted to taste
  • large sweet potatoes and into sliced into 1cm rounds
  • tablespoons tamari sauce low-sodium
  • tablespoons water 

Equipment

  • food processor
  • bowl
  • baking sheet
  • baking paper
  • oven

Directions

  1. Preheat oven to 400F and line a baking sheet with parchment paper. Lightly coat the sweet potato slices with coconut or grapeseed oil. Season with salt and pepper.
  2. Bake for 25-30 minutes, flipping once half way through baking, until lightly charred and fork tender.Prepare salad dressing. Mince garlic clove in a mini food processor and then add the rest of the ingredients. Process until smooth. Note that the dressing will seem thin at first, but it will thicken up as it sits.
  3. Add chopped romaine into a large bowl.
  4. Layer on the vegetables (and almonds) in rows, if desired. Or simply mix everything together.
  5. Drizzle on dressing and enjoy!

Nutrition Facts

Calories408kcal
Protein13.15%
Fat44.16%
Carbs42.69%

Properties

Glycemic Index
107.44
Glycemic Load
13.66
Inflammation Score
-10
Nutrition Score
41.097391190736%

Flavonoids

Cyanidin
0.38mg
Catechin
0.2mg
Epigallocatechin
0.4mg
Epicatechin
0.09mg
Eriodictyol
0.26mg
Hesperetin
0.9mg
Naringenin
0.1mg
Apigenin
0.01mg
Luteolin
0.4mg
Isorhamnetin
0.4mg
Kaempferol
0.29mg
Myricetin
0.06mg
Quercetin
6.43mg

Nutrients percent of daily need

Calories:408.47kcal
20.42%
Fat:21.54g
33.13%
Saturated Fat:1.78g
11.15%
Carbohydrates:46.84g
15.61%
Net Carbohydrates:32.72g
11.9%
Sugar:14.29g
15.88%
Cholesterol:0mg
0%
Sodium:773.16mg
33.62%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:14.43g
28.86%
Vitamin A:39716.05IU
794.32%
Vitamin K:245.59µg
233.89%
Folate:353.06µg
88.26%
Vitamin C:70.07mg
84.93%
Manganese:1.68mg
83.87%
Vitamin E:10.46mg
69.7%
Fiber:14.12g
56.46%
Magnesium:179.38mg
44.85%
Potassium:1472.26mg
42.06%
Vitamin B2:0.7mg
41.1%
Copper:0.71mg
35.57%
Phosphorus:347.02mg
34.7%
Vitamin B6:0.66mg
32.8%
Iron:4.82mg
26.8%
Calcium:249.31mg
24.93%
Vitamin B1:0.35mg
23.33%
Vitamin B3:3.7mg
18.49%
Vitamin B5:1.73mg
17.31%
Zinc:2.35mg
15.69%
Selenium:3.07µg
4.39%