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Summer Salad Recipe GF/DF with Jamaican Sliced Savory Yam

Take a small packet of spring mix rinsed

half to 1 cup shredded carrot (washed)

1cauliflower head sliced like steak cut

1 bundle asparagus chopped 2 inch cuts

1 package of shitake mushrooms sliced sides ways not too thin

1 bundle of beets boiled til tender then sliced (marinated)

apple cider unfiltered vinegar 2 to 4 Tablespoons - Dressing

Olive oil 2 to 4 Tablespoons - Dressing

one medium avocado peeled, cored and mashed - Dressing

2 to 4 Tablespoons vegan mayo

eggs boiled optional 4

one bundle of swiss chard chopped

Take the asparagus and mushrooms and sautee' in sea salt and olive oil til tender. Set aside til cool. Take in another pan saute' in bbq or dry rub the cauliflower til tender. Set aside til

cool and when beets tender to fork wash off and let it cool til clear running water and set aside after water is drained. Slice beets and put apple cider vinegar 2 to 4 Tablespoons and add whatever spices allspice to it and let it soak 15 to 20 minutes.

Set aside boiled eggs after boiled 15 minutes and let cool water run and drain and set aside. In large salad bowl put the spring mix, swiss chard, shredded carrots, cauliflower, asparagus and mushroom. Put beets in separate bowl and eggs in separate bowl as optional to add to your salad.

Salad Dressing: Take an avocado seeded, peeled and mash and mix with 2/4 Tablespoons olive oil and 2 to 4 vegan mayo til creamy. Add salt and pepper and sprinkle in garlic powder and mix with 2 to 4 Tablespoons apple cider vinegar. ..............

Yam steaks:

2 - 4 large Yam and slice round circle cutlets not in half and take Per Peri sauce with garlic powder and coat with olive oil and bake for 45 minutes. Serve as side with salad. ................................................................................................................

1/2

avocado mashed

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Atlanta, GA, 30307

donnapeera@gmail.com

Tel: 404-435-3511