Spring Rainbow Salad

Spring Rainbow Salad

A note from Chef Ivan:

"So simple to make, yet delicious! This pasta is mind blowing! It is like having a nice pasta dish with salad and hummus at the same time. If you are looking for something light and nutrient-dense, this is the perfect option. Top with hemp seeds for omegas or vegan parmesan cheese for more flavour.”

The foundation of a good salad begins with ensuring it has the three key macronutrients:

  1. Carbohydrates: This macro is a source of energy and is essential for optimal muscle function. The pasta is a carbohydrate, and choosing a whole-grain version is healthier because the fibre ensure blood sugar balance.
  2. Protein: This macro is important for building and maintaining muscles, along with helping you stay full between meals. The Iron Vegan Sprouted Protein is a creative and effective way to up the protein content alongside the white beans.
  3. Fats: This macro is important for brain function and hormone production. Tahini and olive oil are great sources of fat and can keep you full longer.

Life is too short for boring salads! Try this one, for the sake of your tastebuds:

Serves: 4 
Prep time: 10 minutes
Cook time: 20 minutes 

Salad:

  • 1 package corn pasta (or whatever you have available at home)
  • 8 heirloom carrots, sliced
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • 1 green bell pepper, diced
  • 2 stalks celery, diced
  • ¼ cup diced onion
  • 2 tbsp minced shallot
  • 1 pinch of salt
  • 1 tbsp olive oil
  • 6 heirloom cherry tomatoes, halved

Dressing:

  • 1 can white kidney beans
  • 2 tbsp onion, minced
  • 1 clove garlic
  • 2 tbsp tahini
  • 1 scoop Iron Vegan Sprouted Protein, unflavoured
  • 1 tbsp miso paste
  • 1 lime, juiced
  • ½ cup water
  • 1 pinch of salt
  • 2 tbsp tarragon, chopped

Instructions:

  1. Cook the pasta, following package instructions. Drain, cool and set aside.
  2. Sauté the onion in a pan, until golden brown, adding a dash of salt at the very beginning, Add the minced shallot and cook for one more minute. Add the rest of the veggies and cook for 3 minutes; do not over-cook as we are looking to keep the crunchiness of the veggies. Add pepper and salt to taste, stir and set aside.
  3. In a bowl, mix cold pasta with the veggie mixture, add 1/2 cup of dressing, stir and serve!
  4. You can add halves of cherry tomatoes, chopped greens like spinach or kale and vegan parmesan on top

For the dressing:

  1. Combine all the ingredients, except the tarragon, in a high-speed blender, and blend until smooth. Add salt to taste.
  2. Add the chopped tarragon. You can add mint or basil to have a very refreshing spring-like dressing.

 

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