I’ve been playing with fire! I’m enjoying lightly sautéing fresh vegetables and then tossing them hot into a big salad bowl full of fresh greens. Today, I cooked up some garlic in coconut oil with halved cherry tomatoes and chopped broccoli. I added it to a big bowl of chopped up romaine, spinach, arugula, and mixed it all up to allow the cooked veggies to wilt the greens. I finished it off with capers and artichoke hearts. No dressing needed, as the capers and artichokes add saltiness and pickled tartness, while the garlic adds pungency. Give it a try, this salad is to live for! And yes, I do still consider this salad a vegan raw food….
Warm Green Salad
- 3 cloves garlic, chopped, to taste
- 1 cup cherry tomatoes, halved
- 1 cup baby broccoli, chopped
- 1 Tablespoon coconut oil
- 2 cup romaine, chopped
- 1 cup spinach
- 1 cup arugula
- 3 Tablespoons capers
- 1/2 cup artichoke hearts
Warm up your pan on medium heat, add coconut oil and garlic. Sauté until soft. Add tomatoes and broccoli. Lightly cook, to desired consistency.
Place romaine, spinach, and arugula into a large mixing bowl. Top with cooked vegetables and toss to mix well, wilting your greens. Add capers and artichokes, and toss to mix well.
Serve and enjoy!