I like to mix as many raw vegetables as I can into my food. While I am not an advocate for only eating food in the raw, I do think that many foods are better tasting and better for us when we eat them raw.
This Versatile Salad is a melange of vegetables that both my husband and I love. It’s easy to chop them all up and keep them in the fridge for when I need something quick to make, or when it is just too hot to cook.
It isn’t such a daunting task when making food for a non-vegan and a vegan, it just takes preparation, and much planning. So when I chop all these vegetable up I take some out for myself.
All my salads look green or orange because after making mayo once, I could not get past the sliminess of it. Plus I can’t buy the vegan versions since I don’t eat any soy. So my next alternative is is use my own mixture of Avocado or Mango Bliss.
With a little more time and patience I took the Versatile Salad and transformed it into Versatile Pinwheels.