macrobiotic food is one of my favorite cuisines, and I'm constantly inspired by their plethora of raw and cooked veggies, palatabilty, and simplicity. I tend to steer clear of grains and soy, so I've made my own modified version using the Cauliflower Tabbouleh that I shared over on Whole30 Recipes a few weeks back instead of rice and replacing tempeh or tofu with my favorite red palm oil broiled salmon. This is the perfect meal to make out of your leftovers! The keys to a great macro bowl are: leafy greens, snappy raw veggies, a root vegetable (sweet potatoes, beets, spaghetti squash), seaweed, a protein (I prefer fish), a "grain" (cauliflower rice or a sprouted gluten free grain of your choice), a healthy fat (avocado), a ferment (sauerkraut), herbs (cilantro, dill, or parsley), and a sauce.
Speaking of the sauce- this asian almond combo makes not only the perfect creamy salad dressing, but a delicious dip for spring rolls, raw veggies, crudité plates, zucchini noodles, whatever you want to use it on. Feel free to sub in any veggies that you have here instead (such as peppers, chopped tomatoes, brussels sprouts, broccoli, etc).
SALAD INGREDIENTS //
1 cup mixed leafy salad greens
1/2 cup cauliflower tabbouleh (see link above!)
leftover broiled red palm oil salmon or protein of choice
4 blanched & sliced asparagus
1/4 cucumber, sliced
1 sheet nori seaweed, cut into slices
1/4 avocado, sliced
sweet potato purée (1 sweet potato wrapped in foil, roasted for 40 minutes at 350- mash with a fork with 1 tbsp coconut oil and sea salt)
sesame seeds to garnish
ASIAN ALMOND DRESSING //
1 garlic clove, minced
2.5 tbsp raw almond butter
2 tablespoons fresh lime juice (about 1 lime)
2 tablespoons coconut aminos
1 tablespoons water
1/2 tablespoon sesame oil
1 teaspoon freshly grated ginger
1 tsp rice vinegar
TO MAKE //
In a small jar or bowl, combine all dressing ingredients and mix well until you get a creamy sauce. Assemble all salad ingredients in a large, deep bowl. Drizzle with asian almond dressing and enjoy!