So I’ve been cravings salads recently for some reason (probably due to the beautiful weather we’ve been having up here on the west coast of Canada). I figured I would go with the craving and do a 7 Day Salad Challenge this week. To really go for it I decided to up the ante and add on a 7 Day Smoothie Challenge for the week as well. I thought it would be fun to document my week through this blog. It will also make me accountable, which is always good motivation! Both challenges are through Grounded Nutrition, a local company, who you can check out here.
Today I enjoyed a Green Machine smoothie for breakfast and a BBQ Chickpea salad with Avocado Ranch dressing for dinner…both very delicious! If you’d like to give them a try, the details are below.
GREEN MACHINE SMOOTHIE
Makes 1 serving
- 1 cup frozen mango
- 2 medjool dates, pitted*
- 2 oranges, peeled
- 2 cups spinach
- 2 cups coconut water or filtered water
- 1/4 tsp vanilla powder or extract
* if the dates are hard, soak them in hot water for awhile before adding them to the blender
Combine all ingredients in a blender and blend until smooth and creamy. Enjoy! 🙂
BBQ CHICKPEA SALAD with AVOCADO RANCH DRESSING
Makes 2 large servings
- 2 cups cooked chickpeas
- 2/3 cup home-made or organic BBQ sauce
- 1 large head romaine lettuce, chopped
- 1 cup fresh/frozen corn
- 1 1/2 cups cherry tomatoes, chopped
- 1/2 cup shredded carrots
- 2-3 green onions, sliced
Avocado Ranch Dressing
- 1 avocado
- 1 cup almond milk
- 3 tbsp lemon juice (about 1 lemon)
- 2 tsp white wine vinegar
- 1-2 cloves garlic
- 1/2 tsp dried dill
- 1/2 tsp dried parsley
- 1/2 tsp onion powder
- sea salt to taste
- optional: fresh chives
Make the dressing in a bullet or blender. Combine the ingredients and blend until smooth, adjusting seasonings if necessary.
In a saucepan over med-low heat, simmer the cooked chickpeas in BBQ sauce for about 10 mins, stirring occasionally.
In a large bowl, add the chopped romaine, tomatoes, green onion, corn and carrots. Toss to combine.
When ready to assemble, divide the salad into bowls or on to plates, toss with desired amount of dressing, and then top with BBQ chickpeas.
If you have leftover dressing, it makes a great dip!