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Low-Histamine Vegan Salad with Chia "Ranch" Dressing
Prep Time
10
minutes
mins
Course:
Salad
ALLERGY-INFO:
Low-Histamine, Nightshade-Free, Nut-Free Option, Oil-Free, Soy-Free, Vegan (Meat-Free, Dairy-Free, Egg-Free)
Servings:
4
Author:
Randi Tisdall
Ingredients
For the salad:
Romaine lettuce
Broccoli "slaw" or shredded carrots/cabbage
Sprouts
Pumpkin seeds
For the dressing:
1
C
white beans
(this can be boxed, like cannelini or northern beans, OR cooked from scratch- whatever works better for your system!)
6
tablespoon
almond milk
1
teaspoon
maple syrup
1
teaspoon
chia seeds
1
teaspoon
dill weed
1
teaspoon
oregano
1
teaspoon
dried nettle*
½
teaspoon
onion powder
½
teaspoon
black pepper
¼
teaspoon
garlic powder
¼
teaspoon
Himalayan pink salt
Instructions
Layer desired amounts of salad ingredients on plate.
Puree dressing ingredients in a high-powdered blender or mini food processor.
Drizzle on top of salad. Munch.
Tried this recipe? Let me know!
Mention
@bohemian.vegan.kitchen
or tag
#bohemianvegankitchen
on Instagram so I can see your delicious creation!!