Cannellini Bean & Pumpkin Seed Salad (and Tacos)
Our latest salad creation is served with a perfectly balanced tangy and herbaceous Lemon Bliss dressing.
This weeks greens include:
baby leafy greens: arugula, kale, mizuna, mustards, micro onion
shoots: sunflower shoots, pea shoots, radish shoots
Suggested salad toppers include:
cannellini beans
pumpkin seeds
shredded carrots*
You can find the full dressing recipe below, along with one additional recipe for turning your salad into tacos!
*Side note: No need to peel your carrots. For increased nutritional value, simply wash, cut off ends, and shred with course cheese grater to save time. If you don’t have a cheese grater, you can use a potato peeler to make carrot ribbons.
Lemon Bliss Dressing
Ingredients:
¼ cup red wine vinegar
½ cup olive oil
Zest + juice of 1 lemon (about 4 tablespoons juice + 3 teaspoons zest)
2 tablespoons dijon mustard
1 clove garlic, finely minced (or substitute 1 teaspoon garlic granules)
1 tablespoon + 1 teaspoon agave
1 teaspoon salt
¼ teaspoon black pepper
1 tablespoon fresh minced oregano (or substitute 2 teaspoons dried oregano)
Directions:
When possible, use fresh ingredients for higher nutritional value. Add all ingredients besides the olive oil to a mixing vessel using whichever tool you have available (blender, food processor, hand mixer, etc.) and combine. Add oil slowly to emulsify. Alternatively, add everything to a one quart jar, seal with a lid and shake well. Let stand in the refrigerator for 15 minutes to allow the flavors to marry. This dressing can be stored in the fridge for two weeks.
Soy chorizo tacos with Mixed Greens, Cannellini BeanS & Pumpkin Seeds
Yields: 3 tacos
Ingredients:
2-3 soft tortilla shells
1/2 tbsp olive oil
variety of leafy greens (we’re using: arugula, kale, mizuna, mustards, micro onion)
variety of shoots (we’re using: sunflower shoots, pea shoots, radish shoots)
1/4 cup cannellini beans
small handful of pumpkin seeds
2 tbsp shredded carrots
4-5 stems cilantro, de-stemmed
1/4 cup of onion (or shallots), chopped
1/4 cup soy chorizo (or your protein of choice)
1/2 avocado (optional)
Directions:
In a medium sautée pan, heat up olive oil. Add onions and cook until translucent and soft. Add soy chorizo and cannellini beans and sautée until chorizo is cooked through, about 5-8 minutes. Take pan off heat, add pumpkin seeds and cover with lid to keep warm.
Warm up tortilla shells on the stove or in a toaster oven. Once they’re warmed up, layer with your soy chorizo mixture, greens (baby leafy greens, shoots, cilantro), shredded carrots, and avocado. Top with a spoonful of lemon bliss dressing, and/or sriracha for an added kick.
Additional Suggestions:
Soy Chorizo: Most grocery stores carry soy chorizo in their refrigerated vegetarian section. One of our favorite brands is this one from Trader Joe’s.
Enjoy!
Photography and Food Styling by Sara Thornton
