Page 23 - Tracy Anderson Magazine – Summer 2020

03 BLACK BEAN AND CORN SALAD

(serves 4)

INGREDIENTS
DRESSING
8 cups romaine lettuce,
chopped ½ avocado, diced
1 15.5-oz can black ½ cup fresh cilantro,
beans, drained chopped
1 15.5-oz can corn, 1 tsp ground coriander
drained 1 tsp ground cumin
1 cup cherry tomatoes, 1 tsp ground ginger
halved
1 Tbsp Vegenaise
½ cup red onion,
chopped 1 Tbsp red wine vinegar
1 cup scallions, thinly 1 Tbsp lime juice, freshly
sliced squeezed
1 Tbsp water

1. In large bowl, toss lettuce, black beans, corn,
tomatoes, onion, and scallions.
2. Blend together avocado, cilantro, coriander, cumin,
ginger, Vegenaise, vinegar, lime juice, and water in
food processor until smooth. Add additional water if
necessary to achieve a pourable consistency.
3. Pour dressing evenly over salad, toss thoroughly,
and enjoy!

04 SUNFLOWER KALE SALAD (serves 4)

INGREDIENTS
4 cups baby kale, DRESSING
chopped ½ avocado
4 cups baby spinach, ¼ cup lemon juice
chopped 2 Tbsp Vegenaise
8 medium radishes, ¼ cup parsley, chopped
thinly sliced ¼ cup basil, chopped
4 scallions, sliced ½ tsp garlic, minced
2 medium cucumbers, 1. To large bowl, add kale, spinach, radishes, scallions,
1
deseeded and sliced ○/ 8 tsp tarragon cucumbers, strawberries, peaches, sunflower seeds, and
2 cups strawberries, mint leaves.
quartered 2. In food processor, combine avocado, lemon juice,
2 peaches, pitted and Vegenaise, parsley, basil, garlic, and tarragon until
sliced smooth. Add water if needed to achieve a pourable
consistency. Pour dressing evenly over salad, toss,
4 Tbsp sunflower seeds, and enjoy!
toasted
1 cup mint leaves, chopped

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