This was a fabulous salad I made yesterday and today. It's called a Mexicavo salad from my favorite vegan cookbook in the world, Incredibly Delicious by Gentle World Publications. All of the recipes are simply that: Incredibly Delicious. It's a mostly cooked vegan book with a section for raw vegan foods. The book is more than a cookbook. It's a resource for anyone who wants to go meatless and dairyless. I have had this book for at least six years, and I never bought another cooked vegan cookbook after it. I have plenty of raw vegan books, so let me tell you why I came back to this one.
I'm not a salad kind of gal. I've avoided them like the plague. Unlike most people who start raw vegan, I didn't start with salads because I knew I'd get bored. I am a serious foodie. I'm like Remy in the movie Ratatouille. I really, really, really like food. So I learned how to make entrees and desserts first. I don't eat salads much. But as part of the SexyBack regimen, I knew I needed to eat more of them. So I flipped through Incredibly Delicious' Rawsome section (includes breakfast, salad, entrees, desserts, and sprouting tips) and picked two salads that looked like ones I would like.
Boo-yah! Scored on the first one. Mexicavo is the bomb. That's tomatoes and corn marinated in a dressing of apple cider vinegar, olive oil, garlic, Spike seasoning, black pepper, & sea salt. Add the avocado and cilantro last. I left out the onions and red pepper. It was so good. I had it for breakfast and lunch.
And the pictures in Incredibly Delicious are absolutely beautiful. I highly, highly recommend this book.
Oh, and everyone at the potluck loved the food last Wednesday. One of my friends called me for the recipe for the ginger nori rolls. And the kale salad, as always, was the biggest hit. Yes!! Whoo-hoo!