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This recipe is endlessly riffable, which is why I have The Maddie Way Chop every day for both lunch and dinner. It’s filling, full of fiber, nutritious, and endlessly versatile with whatever I have in the fridge.
But chopping is a lot of work and I loathe doing dishes. So, I chop up most of the ingredients for four salads, eat one quarter of the mix, and keep the rest in tupperware until my next salad. To this “base,” I add “softer” additions like beets, romaine, mushrooms, or tomatoes and fun toppings like hemp hearts, avocado, and sauerkraut. I’ve included my favorite dressings here, which I alternate depending on my mood or what I have on hand.
The key here is no waste. As always with The Maddie Way, eat the fronds of your fennel; chop and freeze the kale stems for smoothies; and throw in whatever leftover grain or legume you have on hand. Happy riffing!
The base: 4 leaves lacinato kale, stemmed, rolled, and very thinly sliced (or sub beet greens or chard) ⅛ head purple cabbage, cored and very thinly sliced ¼ head fennel, bulb and stems very thinly sliced and fronds chopped 2 heads celery, thinly sliced 4 radishes 1 medium carrot, halved lengthwise and thinly sliced ½ cup steamed grain, like millet or quinoa, cooled (optional)
Additions just before serving: ¼ English cucumber, halved lengthwise and thinly sliced 1 roasted beet, chopped 6 leaves romaine, torn 8 cherry tomatoes, halved 4 mushrooms, chopped 2 Tablespoons hemp hearts Sauerkraut
The Maddie Way Lemon Vinaigrette: 1 organic meyer lemon, scrubbed 4-6 T Extra virgin olive oil (depending on the size of the lemon) 1/2 tsp honey (Optional) Sea salt or himalayan salt Freshly ground black pepper
My favorite salad dressings of the moment: Sweet and zesty Sunshine Salad Dressing by Cookie + Kate I use Greek-style almond milk yogurt for this one
Tamari and sesame oil based Basic Vinaigrette by Bonberi
Prep your “base” ingredients in a large bowl. Set aside ¼ for your current salad and store the other ¾ in a tupperware for up to two days. Add the other additions and toss with your dressing of choice.