Delicious Salad
Serves 215 mins prep10 mins cook
A refreshing salad made with baby spinach, red cabbage, peppers, onion, sautéed mushrooms, sautéed cubed eggplant in coconut oil, and seared chicken breast marinated with lemon juice, oregano, garlic, Himalayan salt, and pepper. Topped with caraway seeds, mustard seed, and fresh mint, this dish features a creamy vegan dressing made with tahini, cashew milk yogurt, lemon juice, and coconut aminos.
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Instructions
1: Sauté cubed eggplant in coconut oil with lemon juice, salt, and pepper. 2: Sear chicken breast marinated quickly in lemon juice, oregano, garlic, Himalayan salt, and pepper. 3: Prepare salad by mixing baby spinach, red cabbage, peppers, onion, sautéed mushrooms, and the sautéed eggplant. 4: For the dressing, mix tahini, cashew milk yogurt, lemon juice, and coconut aminos. 5: Serve the salad topped with seared chicken, caraway seeds, mustard seed, and fresh mint.View original recipe