A few days ago I was craving Mexican. I wanted fajitas badly, but I also wanted to stick with an all raw, salad-y dinner. I decided that marinating fajita veggies in some sort of cumin dressing would do the trick for me so after perusing the internet for some fajita salad recipes I mixed a few and came up with this:
Raw Fajita Salad:
1 zucchini, thinly sliced
3 Bell peppers (any mixture of red, yellow, green, and orange), julienned
1 red onion, thinly sliced
2 cloves of garlic, minced
1/4 cup Nama Shoyu
1/4 cup cold pressed olive oil
1 tablespoon chili powder
1 teaspoon cumin
1/4 teaspoon cayenne pepper
1 Head Romaine Lettuce
1 cup grape tomatoes, halved
Guacamole (recipe below)
1. In a small bowl, mix garlic, Nama shoyu, oil, chili powder, cumin, and cayenne together.
2. Pour dressing over zucchini, peppers, and onion and let marinate for at least one hour.
3. Chop lettuce up to desired size, and put in a salad bowl with tomatoes. Pour vegetable and dressing mixture over lettuce and top with a generous dollop of guacamole.
My Guacamole Recipe:
3 avocados, sliced and chopped
1 large clove garlic, crushed
1/4 red onion, finely chopped
juice of 1/2 lime
generous sprinkling or so of cayenne pepper
dash or so of salt
Mash everything up together in a bowl. Yum.
There ya go! Enjoy your fajitas without the aftermath of heartburn and indigestion! Yay!
Today's song of choice: Dear Mr. Fantasy-Traffic
Eat Happy. : )
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