Vegan Green-Salad Sandwich

It's finally nice outside and that puts me in the mood, even more than usual, for fresh produce and picnics! I have yet to go on a picnic this year, but when the timing is right, you'll find me with my books, this sandwich and my sunglasses beneath a huge tree in a park that is not more than 10 minutes via bike from my apartment. I hope that you enjoy this recipe as much as I have! It's vibrant and fresh and delicious!

Cookin' Tunes:

Touch the Sky [Hillsong]

To Those Who Wait [Bethany Dillain]

Come Thou Fount [All Sons and Daughters]

Vegan Green-Salad Sandwich

4 leaves Tuscan kale

1 large Zucchini

3 Scallions

4 cups Arugula

2 cups mixed Red and white quinoa

Pinch of fresh dill (optional)

Dressing

1/2 Ripe avocado

1/4 Red wine vinegar
1/4 cup Unsweetened almond milk

3 tbsp Nutritional yeast

1 tsp Honey

1 tbsp Coarse pepper

French Baguette, Focaccia, an English Muffin or your favourite bread!

Tempeh strips

1. Using a julienne peeler, string the zucchini and add to a large bowl. Alternatively you can slice the zucchini really thinly.
2. Wash the kale and remove the stems. Chop it up into small strips, add to the zucchini.
3. Finely chop the scallions and dill (if you're adding it) and add them, as well as the arugula and quinoa to the rest of the greens.
4. For the dressing, combine everything in a blender and combine until smooth. Add it to the salad mix and then mix thoroughly.

5. Serve on a fresh French Baguette or with some Focaccia, and some sort of protein. I prefer tempeh but anything from steak to chick peas to a good egg would be delicious! I ate mine with mini baguettes spiced with cayenne! :)