I am a big advocate of eating salads (and vegetables in general) all year round. A large serving of vegetables at breakfast, lunch, and dinner never hurt anybody. It is New Year’s resolution time after all, and my hope is that this Rainbow Salad Bowl with Cilantro Lime Hummus gets you motivated to eat more plants. Not just plain old boring plants, but a wide rainbow of them. Different colors mean different nutrients. Lots of nutrients equals better health, which is what we are all after. Am I right?
This Cilantro Lime Hummus is so flavorful that I used it instead of taking more time to make a salad dressing. I want a salad like this to be easy to make. If it’s too hard or time consuming then we probably won’t do it as often as we should, or maybe not even at all. I have seen lots of restaurants lately offering different kinds of hummus on their menus. My husband’s favorite so far has been a cilantro lime version, so I made our own at-home version. He loved it! Even better then the restaurant’s. And it works so well with my Rainbow Salad Bowl.
Most store bought hummus is junk food made with refined oils, preservatives, artificial ingredients, and GMOs. On top of that they want to charge you $3-$5 for a couple cups worth. I bought a 1-pound bag of dried garbanzo beans for $1.49 and it made 6 cups of cooked beans. Now who says that eating healthy is expensive?
This Cilantro Lime Hummus has it all and is a great place to start if you are looking to eat healthier. It has lots of nutrients, it is so easy to make, it is not expensive, and it has so much flavor. Real, plant-based foods are my LIFE LONG resolution. Are you in?
- 1 head of lettuce (romaine, kale, green leaf) or 4 cups mixed greens or spinach (any lettuce to like will work), washed and roughly chopped with ribs or ends removed
- 1/4 pickled red onion (soak sliced red onion in 1 Tbsp apple cider vinegar for about 10 minutes)
- 1/2-1 cup cooked quinoa (I used [red quinoa|http://amzn.to/1xvFS9e)}
- 1/2 sliced, peeled, and pitted avocado
- Handful of pomegranate seeds
- 1/2 cup diced cucumber
- 1 Tbsp hemp seeds
- 1/2 lime
- 1/2 cup Cilantro Lime Hummus (recipe below)
- Make the pickled onions and while the onions are soaking create the rest of the bowl.
- Add the lettuce to a large bowl.
- Add the quinoa, avocado, pomegranate seeds, and cucumber on top of the lettuce in sections around the outside of the bowl.
- Add the pickled onions to another section.
- Add the scoop of hummus to the middle of the salad.
- Sprinkle the salad with hemp seeds.
- Squeeze the 1/2 lime all over the salad with its juice.
- To eat the salad I like to dip my fork in the hummus and then some of the salad so that each bit contains some yummy hummus.
*Choose organic ingredients when possible.
- 3 cups cooked garbanzo beans or 2-15oz cans of beans, drained and rinsed
- 2 Tablespoons tahini paste
- ½-1 teaspoon salt to taste
- 4 cloves garlic, peeled and lightly chopped
- 1 cup packed cilantro leaves, washed
- Zest from 1 lime, about 1 teaspoon
- Juice of the zested lime (about 2 Tablespoons)
- ½ cup olive oil
- Add of the ingredients to a food processor except the olive oil.
- Blend all of the ingredients until chunky.
- While the food processor is running slowly add in the olive oil until creamy.
- Store in an airtight container in the fridge for up to one week.